(Salsa per pesce in gratella)
This sauce is composed of yolks of eggs, salted anchovies, olive oil and lemon juice. Boil the eggs in their shell for ten minutes and for every hard yolk take one large anchovy or two small. Bone the anchovies and rub them on the sieve together with the hard (or semi-hard) yolks, and dissolve all with oil and lemon juice to reduce it like a cream. Cover with this sauce the broiled fish before sending to the table, or serve aside in a gravy boat.
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CAPER SAUCE
(Salsa con capperi)
This sauce is especially adapted for boiled fish and the quantities are for a little more than one pound of fish. The ingredients are two ounces of butter, two ounces of capers soaked in vinegar one teaspoonful of flour, salt, pepper and vinegar.
Boil the fish and, when it is left warm in its broth, prepare the sauce. Put on the fire the flour with half of the butter, mix it and when it begins to take color, add the remaining butter.
Let boil a little and then pour one half cup of the broth of the fish: season generously with salt and pepper and take the saucepan from the fire. Then throw in it the capers, half whole, half chopped, and some drops of vinegar, but taste it to dose the sauce so that it is pleasant to the taste and as thick as liquid cream.
It is well to observe here that these sauces in which butter is used together with acids, such as vinegar, are not for weak stomachs and should be partaken of sparingly.