Prepare a sauce as described in the last, quite plain, bruise half a
clove of a garlic to a purée, which add to the sauce with twelve chopped
olives, two of chopped gherkins, two of capers, and the fillets of a
small anchovy cut in fine strips; this sauce may be used for any
description of salad. There are many persons who, I am aware, have a
great dislike to garlic, but as there are a great many also very fond of
it, I have here given it as a _bonne bouche_.