Sauce, Verte a la Venitienne

Ingredients

• Fish stock
• Glass of White Wine
• Handful of parsley 
• Handful of chives
• Two pickled gherkins
• Two teaspoons of capers
• four anchovies (boned)
• Melted butter

Directions

1. Use fish stock and glass of white wine to start the sauce.
2. pound in a mortar a handful of fresh parsley and blanched chives.
3. Finely chop two pickled gherkins.
4. Add two teaspoons of capers to the sauce.
5. pound the four anchovies into a pulp, and bind with the melted butter, then pass through a sieve then add to the sauce when almost done.
   

Source — The Unrivalled Cook-Book and Housekeeper's Guide
Prepared by Madelyn Carter
Louisiana Anthology
August 9, 2023