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No 44 Filletti di Pesce alla Villeroy (Fillets of Fish)

(Sauces) - (The Cook's Decameron: A Study In Taste For Italian Dishes)







Ingredients: Fish, flour, butter, Villeroy.
Any sort of fish will do, turbot, sole, trout, &c. Cut it into
fillets, flour them over and cook them in butter in a covered
stewpan; then make a Villeroy (No. 18), dip the fillets into it and
fry them in clarified butter.











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