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No 70 Salmone alla Francesca (Salmon)

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







Ingredients: Salmon, butter, onions, parsley, salt, pepper,
nutmeg, stock, Chablis, Espagnole sauce (No.1) mushrooms, anchovy
butter, lemon.
Put a firm piece of salmon in a stewpan with one and a half ounces
of butter, an onion cut up, a teaspoonful of chopped parsley
(blanched), salt, pepper, very little nutmeg, a cup of stock, and a
glass of Chablis. Cook for half an hour over a hot fire, turn the
salmon occasionally, and if it gets dry, add a cup of Espagnole
sauce. Let it boil until sufficiently cooked, and then put it on a
dish. Into the sauce put four mushrooms cooked in white sauce,
half a teaspoonful of anchovy butter and a little lemon juice.
Pour the sauce over the salmon and serve.











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