• ½ oz. of capers
• 1 salt anchovy
• 3 stoned olives, the yolk of 1 hard-boiled egg
• 1 heaped tablespoon of bread, previously soaked in vinegar
• 3 or 4 sprigs of parsley
• 1 gill of oil and 1 tablespoon of vinegar
• a clove of garlic, salt and pepper.

Chop the garlic and parsley very finely and pound in a mortar with the anchovy, the olives, the yolk of egg and the bread. When pounded into a smooth paste add the oil gradually, and finally the vinegar. Season with a little salt and pepper.