Rouille

• 2 red pimentos, bottled or tinned will do
• 4 cloves garlic, peeled
• 1 slice

Cut up the peppers, remove the seeds and pound them with the garlic and crumbled bread and a little salt. Gradually add the oil and broth until you have a smooth sauce. It is hot because of the quantity of garlic, so if your cloves are very small use more.