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No 58 Pesci diversi alla Casalinga (Fish)

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







Ingredients: Any sort of fish, celery, parsley, carrots, garlic,
onion, anchovies, almonds, capers, mushrooms, butter, salt, pepper,
flour, tomatoes.
Chop up a stick of celery, a sprig of parsley, a carrot, an onion.
Pound up an anchovy in brine (well cleaned, boned, and scaled),
four shredded almonds, three capers and two mushrooms. Put all
this into a saucepan with one ounce of butter, salt and pepper, and
fry for a few minutes, then add a few spoonsful of hot water and a
tablespoonful of flour and boil gently for ten minutes, put in the
fish and cook it until it is done. If you like, you may add a
little tomato sauce.











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