Ingredients: 4 chopped shallots 4 anchovies 2 tbs. olive oil 2 tbs. capers 1 small tsp. cornstarch 1 tbs. chicken stock Directions:Saute shallots in the olive oil until transparent. Add the anchovies and crush with a fork. Dissolve cornstarch in the stock. Add the capers and chopped parsley, then leave to cook for a few minutes, stirring with a wooden spoon. |