1 tbsp. capers
1 tbsp. dry mustard
1 tbsp. chopped parsley
1 tbsp. vinegar
2 tbsp. olive oil
1 chopped shallot
6 fillets anchovies
3 hard-boiled egg yolks
1/2 pt. (1 c.) gravy from roast lamb or melted butter
A pinch of cayenne pepper

Pound together the capers and parsley, add mashed egg yolks and mustard. When well mixed, add anchovies, well mashed. Stir in oil, vinegar, cayenne, and finely chopped shallot. When well pounded in a mortar, stir it into the hot gravy or melted butter. Serve with roast lamb, chops, or cutlets. It is also good with veal or pork. Serve hot. Makes approximately 2 cups.