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No 62 Sogliole alla Livornese (Sole)

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

Ingredients: Sole, butter, garlic, pepper, salt, tomatoes, fennel.
Fillet a sole and put it in a saute-pan with one and a half ounces
of butter and a clove of garlic with one cut in it, then sprinkle
over it a little chopped fennel, salt and pepper, and let it cook
for a few minutes. Turn over the fillets w hen they are
sufficiently cooked on one side, take out the garlic and cover the
fish with a puree of tomatoes at the last.

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