This sauce is composed of yolks of eggs, salted anchovies, olive oil and lemon juice. Boil the eggs in their shell for ten minutes and for every hard yolk take one large anchovy or two small. Bone the anchovies and rub them on the sieve together with the hard (or semi-hard) yolks, and dissolve all with oil and lemon juice to reduce it like a cream. Cover with this sauce the broiled fish before sending to the table, or serve aside in a gravy boat.
