a mortar with half a dozen fillets of
anchovies; add olive oil little by
little as for mayonnaise, until you
have about a cup of sauce. Add the
juice of a lemon and a little black
pepper, but no salt, as the
anchovies will probably be salty.
SAUCE ROUILLE (a Provençal sauce for
fish)
1 clove of garlic, 1 red pimento,
breadcrumbs, olive oil.
Grill the pimento whole until the
skin turns black. Take out the
seeds, rub off the burnt skin, rinse
the pimento in cold water, and
pound it with the garlic. Soak a