shrooms. Put all this into a saucepan
with one ounce of butter, salt and pepper, and fry for a few minutes,
then add a few spoonsful of hot water and a tablespoonful of flour and
boil gently for ten minutes, put in the fish and cook it until it is
done. If you like, you may add a little tomato sauce.

No. 59. Pesce alla Genovese (Sole or Turbot)

Ingredients: Fish (sole, mullet, or turbot), butter, salt, onion,
garlic, carrots, celery, parsley, nutmeg, pepper, spice, mushrooms,
tomatoes, flour, anchovies.

Fry an onion slightly in one and a half ounces of butter, add a small
cut-up carrot, half a stick of celery, a sprig of parsley, and a salt
anchovy (scaled), which will dissolve in the butter. Into this put the
fish cut up in pieces, a pinch of spice and pepper, and let it simmer
for a few minutes, then add two cut-up mushrooms, a tomato mashed up,
and a little flour. Mix all together, and cook for twenty minutes.

No. 60. Sogliole in Zimino (Sole)

Ingredients: Sole, onion, beetroot, butter, celery, tomato sauce or
white wine.

Cut up a small onion and fry it slightly in one ounce of butter, then
add some slices of beetroot (well-washed and drained), and a little
celery cut up; to this add fillets of sole or haddock, salt and pepper.
Boil on a moderate on the fish kettle. When the beetroot is nearly
cooked add two tablespoonsful of tomato puree and boil till all is well
cooked. Instead of the tomato you may use half a glass of Chablis.

No. 61. Sogliole al tegame (Sole)

Ingredients: Sole (or mullet), butter, anchovies, parsley, garlic,
capers, eggs.

Put an ounce of butter and an anchovy in a saucepan together with a sole
or mullet. Fry lightly for a few minutes, then strew a little pepper and
chopped parsley over it, put in a clove of garlic with one cut, and cook
for half an hour, but turn the fish over when one side is sufficiently
done. A few minutes before taking it off the fire add three capers and
stir in the yolk of an egg at the last minute. Do not leave the garlic
in more than five minutes.

No. 62. Sogliole alla Livornese (Sole)

Ingredients: Sole, butter, garlic, pepper, salt, tomatoes, fennel.

Fillet a sole and put it in a saute-pan with one and a half ounces of
butter and a clove of garlic with one cut in it, then sprinkle over it
a little chopped fennel, salt and pepper, and let it cook for a few
minutes. Turn over the fillets w hen they are sufficiently cooked o