through a coarse sieve. Serve
poured over a cold baked fish. If
too thick add a few drops of cold
water or broth from the fish.
CAPPON MAGRO SAUCE
A large bunch of parsley, a clove of
garlic, a tablespoon of capers, 2
anchovy fillets, the yolks of 2 hard-
boiled eggs, 6 green olives, fennel
(either a bunch of the leaves or a slice
of the fleshy root-stem), a handful of
breadcrumbs, a large cupful of olive
oil, a little vinegar.
Remove the thick stalks from the
parsley, wash the leaves, put them
into a mortar with a little salt and
the clove of garlic. Pound until it is
beginning to turn to a paste (this is