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No 61 Sogliole al tegame (Sole)

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

Ingredients: Sole (or mullet), butter, anchovies, parsley, garlic,
capers, eggs.
Put an ounce of butter and an anchovy in a saucepan together with a
sole or mullet. Fry lightly for a few minutes, then strew a little
pepper and chopped parsley over it, put in a clove of garlic with
one cut, and cook for half an hour, but turn the fish over when one
side is sufficiently done. A few minutes before taking it off the
fire add three capers and stir in the yolk of an egg at the last
minute. Do not leave the garlic in more than five minutes.

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