h half the butter and when it begins
to be browned pour over it the broth or the water little by little,
stirring with the wooden spoon and adding the rest of the butter and the
vinegar without making the water boil too much. When taken off the fire
add the yolk of the egg, stir and serve.

55

YELLOW SAUCE

(Salsa gialla)

This sauce is especially good for boiled fish, and the quantities
indicated below are sufficient for a piece of fish or a whole fish
weighing about a pound.

Put on the fire in a little saucepan one teaspoonful of flour and two
ounces of butter, and when the flour begins to be browned, pour over it
little by little one cup of the broth of the fish, that is to say of the
water in which the fish has been boiled. When you see that the flour
does not rise in the boiling water, take away the sauce from the flour
and pour over two tablespoonfuls of olive oil and the yolk of an egg,
stirring and mixing everything well. Squeeze in the sauce half a lemon
and season generously with salt and pepper. Let it cool and then pour
over the fish that is to be served with a sprig of parsley.

This sauce must have the appearance of a cream and must not be too
liquid, in order that it may remain attached to the fish.

56

SAUCE FOR BROILED FISH

(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.

57

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 so