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No 48 Mullet alla Tolosa

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

Ingredients: Mullet, butter, salt, onions, parsley, almonds,
anchovies, button mushrooms, tomatoes.
Cut off the fins and gills of a mullet, put it in a fireproof dish
with two ounces of butter and salt. Cut up a small bit of onion, a
sprig of parsley, a few blanched almonds, one anchovy, and a few
button mushrooms, previously softened in hot water, and put them
over the fish and bake for twenty minutes Then add two
tablespoonsful of tomato sauce or puree, and when cooked serve. If
you like, use sole instead of mullet.

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