, peas, tomatoes, butter, Parmesan,
Bechamel sauce.

Cut a big whiting into two or three pieces and fry them slightly in
butter, add a small bit of onion, a teaspoonful of chopped parsley and
fry for a few minutes more. Then add some peas which have been cooked in
salted water, three tablespoonsful of Bechamel sauce (No. 3), and three
of tomato puree, and cook all together on a moderate fire.

No. 55. Ostriche alla Livornese (Oysters)

Ingredients: Oysters, parsley, shallot, anchovies, fennel pepper, bread
crumbs, cream, lemon.

Detach the oysters from their shells and put then into china shells with
their own liquor. Have ready a dessert-spoonful of parsley, shallot,
anchovy and very little fennel, add a tablespoonful of bread crumbs and
a little pepper, and mix the whole with a little cream. Put some of
this mixture on each oyster, and then bake them in a moderate fire for
a quarter of an hour. At the last minute add a squeeze of lemon juice to
each oyster and serve on a folded napkin.

No. 56. Ostriche alla Napolitana (Oysters)

Ingredients: Oysters, parsley, celery, thyme, pepper, garlic, oil,
lemon.

Prepare the oysters as above, but rub each shell with a little garlic.
Put on each oyster a mixture made of chopped parsley, a little thyme,
pepper, and bread crumbs. Then pour a few drops of oil on each shell,
put them on the gridiron on an open fire, grill for a few minutes, and
add a little lemon juice before serving.

No. 57. Ostriche alla Veneziana (Oysters)

Ingredients: Oysters, butter, shallots, truffles, lemon juice, forcemeat
of fish.

Take several oysters out of their shells and cook them in butter, a
little chopped shallot, and their own liquor, add a little lemon juice
and then put in each of the deeper shells a layer of forcemeat made of
fish and chopped truffles, then an oyster or two, and over this again
another layer of the forcemeat, cover up with the top shell and put them
in a fish kettle and steam them. Then remove the top shell and arrange
the shells with the oysters on a napkin and serve.

No. 58. Pesci diversi alla Casalinga (Fish)

Ingredients: Any sort of fish, celery, parsley, carrots, garlic, onion,
anchovies, almonds, capers, mushrooms, butter, salt, pepper, flour,
tomatoes.

Chop up a stick of celery, a sprig of parsley, a carrot, an onion. Pound
up an anchovy in brine (well cleaned, boned, and scaled), four shredded
almonds, three capers and two mu