From:
The Thorough Good Cook
Sauces: 24. Garlic
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.