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No 49 Mullet alla Triestina

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

Ingredients: Mullet (or sole or turbot), butter, salt half a
lemon, Chablis.
Put the fish in a fireproof dish with one and a half ounces of
butter, salt, a squeeze of lemon juice, and half a glass of
Chablis. Put it on a very, slow fire and turn the fish when
necessary. When it is cooked serve in the dish.

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