Cookbook:Neapolitan Anchovy Sauce

Neapolitan anchovy sauce is a delicious, creamy sauce, perfect for meat or vegetables.

Ingredients

 * 3 anchovies
 * 1 teaspoon fennel, chopped
 * 1 pinch cinnamon
 * 1 teaspoon parsley, chopped
 * 1 teaspoon marjoram, chopped
 * 1 teaspoon flour
 * 1 clove garlic, split
 * 1 dash of lemon juice
 * 1 dash of vinegar
 * ½ gill cream, boiled
 * Bones of 1 fish

Procedure

 * 1) Wash anchovies in vinegar; bone and pound with fennel and a cinnamon using a mortar and pestle.
 * 2) Mix in parsley and marjoram, a squeeze of lemon juice, flour, cream, and the bones of the fish for which you will use this sauce.
 * 3) Pass through a sieve, add garlic, and boil.

Notes, tips, and variations

 * If the fish you are using is cooked in the oven, add a little of the liquor in which it has been cooked to the sauce.
 * Take out the garlic before serving.
 * Instead of anchovies you may use caviar, pickled tunny, or any other pickled fish.