After washing the rabbit, cut it in rather large pieces and put it on the fire to drive away the water that is to be drained. When quite dry, put in the saucepan a piece of butter, a little oil, and a hash composed of the liver of the rabbit itself, a small piece of corned beef and some onion, celery, carrot and parsley. Season with salt and pepper. Stir often and when it is browned add some tomato sauce and another piece of butter.
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.
This sauce can be served with boiled asparagus or with cauliflower. The ingredients are 1/4 lb. of butter, a tablespoonful of flour, a tablespoonful vinegar, one yolk of egg, salt and pepper, broth or water in sufficient quantity.
Put first on the fire the flour with half the butter and when it begins to be browned pour over it the broth or the water little by little, stirring with the wooden spoon and adding the rest of the butter and the vinegar without making the water boil too much. When taken off the fire add the yolk of the egg, stir and serve.
This sauce is especially good for boiled fish, and the quantities indicated below are sufficient for a piece of fish or a whole fish weighing about a pound.
Put on the fire in a little saucepan one teaspoonful of flour and two ounces of butter, and when the flour begins to be browned, pour over it little by little one cup of the broth of the fish, that is to say of the water in which the fish has been boiled. When you see that the flour does not rise in the boiling water, take away the sauce from the flour and pour over two tablespoonfuls of olive oil and the yolk of an egg, stirring and mixing everything well. Squeeze in the sauce half a lemon and season generously with salt and pepper. Let it cool and then pour over the fish that is to be served with a sprig of parsley.