not so arduous a task as might be
supposed). Then add the capers,
the anchovies, the stoned olives,
and the fennel. Continue pounding,
and add the breadcrumbs, which
should have been softened in a
little milk or water and pressed
dry. By this time there should be a
thick sauce. Pound in the yolks of
the hard-boiled eggs. Now start to
add the olive oil, slowly, stirring
vigorously with a wooden spoon as
if making mayonnaise, and when
the sauce is the consistency of a
thick cream add about 2
tablespoonsful of vinegar.
This is the sauce which is poured