Home Recipes Cook Books Food Categories Featured

No 63 Sogliole alla Veneziana (Sole)

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







Ingredients: Sole, anchovies, butter, bacon, onion, stock,
Chablis, salt, nutmeg, parsley, Spanish olives, one bay leaf.
Fillet a sole and interlard each piece with a bit of anchovy. Tie
up the fillets and put them in a saute-pan with two ounces of
butter, a slice of bacon or ham, and a few small slices of onion.
Cover half over with good stock and a glass of Chablis, and add
salt, a pinch of nutmeg, a bunch of parsley, and a bay leaf. Cover
with buttered paper, and cook on a slow fire for about an hour.
Drain the fish, pass the liquor through a sieve, reduce it to the
consistency of a thick sauce, and pour it over the fish. Garnish
each fillet with a Spanish olive stuffed with anchovy.











Add to del.icio.us Add to Reddit Add to Digg Add to Del.icio.us Add to Google Add to Twitter Add to Stumble Upon
Add to Informational Site Network
Report
Privacy
SHAREADD TO EBOOK



Vote

1 2 3 4 5


Viewed 1355 times.

Home Made Cookies.ca