Bruise in a stone mortar three or four heads of garlic,
 together with a few pistachio nuts and four or five blanched
 almonds; then add two boiled potatoes-or, if you do not
like potatoes soaked bread will do; pound all well together,
 adding a little salt and pepper, stir vigorously all the
 ingredients, and the while pour in some olive oil and
 vinegar; but be very careful not to pour in too heavily
 or too fast, or you will turn your sauce sour. This sauce
 can be used with almost any kind of fish or poultry.
 
 
 

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