This sauce is particularly suitable as an accompaniment for aubergines and artichokes pickled in olive-oil, or even for completing a « Caponata » of aubergines. In a little oil, fry 3 3/4 oz, (100 gms) of blanched, chopped almonds and 1 3/4 oz. (50 gms) of soft bread, until they become slightly golden in colour. Mash the two ingredients together in a mortar and put the mixture into a pan. Add a few salted anchovy fillets, roughly chopped, a glassful of vinegar, a spoonful of sugar and a level spoon of bitter cocoa.
Now cook the mixture together for a few minutes: leave the sauce to cool, then pour it into glass jars closed tightly with airtight covers.
