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Sogliole Alla Parmigiana Sole*

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

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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