n one
side, take out the garlic and cover the fish with a puree of tomatoes at
the last.

No. 63. Sogliole alla Veneziana (Sole)

Ingredients: Sole, anchovies, butter, bacon, onion, stock, Chablis,
salt, nutmeg, parsley, Spanish olives, one bay leaf.

Fillet a sole and interlard each piece with a bit of anchovy. Tie up the
fillets and put them in a saute-pan with two ounces of butter, a slice
of bacon or ham, and a few small slices of onion. Cover half over with
good stock and a glass of Chablis, and add salt, a pinch of nutmeg, a
bunch of parsley, and a bay leaf. Cover with buttered paper, and cook on
a slow fire for about an hour. Drain the fish, pass the liquor through
a sieve, reduce it to the consistency of a thick sauce, and pour it over
the fish. Garnish each fillet with a Spanish olive stuffed with anchovy.

No. 64. Sogliole alla Parmigiana (Sole).*

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.

No. 65. Salmone alla Genovese (Salmon)

Ingredients: Salmon, Genoese sauce (No. 5), butter, lemon.

Boil a bit of salmon, drain it, take off the skin, and mask it with a
Genoese sauce, to which add a spoonful of the water in which the salmon
has been boiled, and at the last add a pat of fresh butter and a squeeze
of lemon juice.

No. 66. Salmone alla Perigo (Salmon)

Ingredients: Salmon, forcemeat of fish, truffles, butter, Madeira,
croutons of bread, crayfish tails, anchovy butter.

Cut a bit of salmon into well shaped fillets, and marinate them in lemon
juice and a bunch of herbs for two hours, wipe them, put a layer of
forcemeat of fish over each, and decorate them with slices of truffle.
When put them into a well-buttered saute-pan with half a cup of stock
and a glass of Madeira or Marsala, cover with buttered paper, and put
them into a moderate oven for twenty minutes. Arrange the fillets in a
circle on croutons of bread, garnish the centre with crayfish tails and
with truffles cut into dice, a quarter of a pint of Velute sauce (No.
2), and half a teaspoonful of anchovy butter. Glaze