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No 64 Sogliole alla Parmigiana (Sole)

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







Ingredients: Sole, Parmesan, butter, cream, cayenne.
Fillet a sole and wipe each piece with a clean cloth, then place
them in a fireproof dish, and put a small piece of butter on each
fillet. Then make a good white sauce, and mix it with two
tablespoonsful of grated Parmesan and half a gill of cream. Cover
the fish well with the sauce, and bake in a moderate oven for
twenty minutes.
Lemon soles may be used in any of the above-named dishes.











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