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Salmone Alla Giardiniera Salmon

(Fish) - (The Cook's Decameron: A Study In Taste)







Ingredients: Salmon, forcemeat of fish, vegetables, butter, Bechamel,

and Espagnole sauce.



Prepare the fillets as above (No. 66), and put on each a layer of

white forcemeat of fish. Cook a macedoine of vegetables separately, and

garnish each fillet with some of it, then cook them in a covered stewpan

Put a crouton of bread in an entree dish and garnish it with cooked

peas, mixed with Bechamel sauce (No. 3), stock, and butter. Around this

place the fillets of fish, leaving the centre with the peas uncovered.

Pour some rich Espagnole sauce (No. 1) round the fillets and serve.











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