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No 60 Sogliole in Zimino (Sole)

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







Ingredients: Sole, onion, beetroot, butter, celery, tomato sauce
or white wine.
Cut up a small onion and fry it slightly in one ounce of butter,
then add some slices of beetroot (well-washed and drained), and a
little celery cut up; to this add fillets of sole or haddock, salt
and pepper. Boil on a moderate on the fish kettle. When the
beetroot is nearly cooked add two tablespoonsful of tomato puree
and boil till all is well cooked. Instead of the tomato you may
use half a glass of Chablis.











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