1919 - The Italian Cook Book

Green Sauce

DDV CULINARY

Chop all together some capers that have been in vinegar,
one anchovy,
a small slice of onion
and just a taste of garlic.
Crush the resulting hash with the blade of a knife to make it very fine.
Add a sprig of parsley,
chopped together with some leaves of basil
and dissolve the whole in very good olive oil
and lemon juice.

This sauce is excellent to season boiled chicken
or cold boiled fish or hard boiled eggs.
Green Peppers can take the place of capers, if these are not at hand.