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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.

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