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No 65 Salmone alla Genovese (Salmon)

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







Ingredients: Salmon, Genoese sauce (No. 5), butter, lemon.
Boil a bit of salmon, drain it, take off the skin, and mask it with
a Genoese sauce, to which add a spoonful of the water in which the
salmon has been boiled, and at the last add a pat of fresh butter
and a squeeze of lemon juice.











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