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No 59 Pesce alla Genovese (Sole or Turbot)

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







Ingredients: Fish (sole, mullet, or turbot), butter, salt, onion,
garlic, carrots, celery, parsley, nutmeg, pepper, spice, mushrooms,
tomatoes, flour, anchovies.
Fry an onion slightly in one and a half ounces of butter, add a
small cut-up carrot, half a stick of celery, a sprig of parsley,
and a salt anchovy (scaled), which will dissolve in the butter.
Into this put the fish cut up in pieces, a pinch of spice and
pepper, and let it simmer for a few minutes, then add two cut-up
mushrooms, a tomato mashed up, and a little flour. Mix all
together, and cook for twenty minutes.











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