Merluzzo in Salamoia (Cod)
Ingredients: Cod, hake, whiting or red mullet, onions, parsley, mint, marjoram, turnips, mushrooms, chervil, cloves, salt, milk, cream, eggs. Put a salt-spoonful of salt, two onions, a little parsley, marjoram, mint, chervil, a turnip, a mushroom, and the heads of two cloves into a stewpan and simmer in a cupful ... Read More »
Merluzzo in Bianco (Cod)
Ingredients: Cod or whiting, salt, onions, parsley, cloves, turnips, marjoram, chervil, milk. Boil gently in a big cupful of salted water two onions, one turnip, a pinch of chopped parsley, chervil, and marjoram and four cloves. After half an hour pass this through a sieve (but first take out ... Read More »
Whiting alla Genovese
Ingredients: Whiting, butter, pepper, salt, bay leaf claret, parsley, onions, garlic capers, vinegar, Espagnole sauce, mushrooms, anchovies. Put one or two whiting into a stew pan with two ounces of butter, salt, pepper, two bay leaves, and a glass of claret or Burgundy; cook on a hot fire and turn ... Read More »
Mullet alla Triestina
Ingredients: Mullet (or sole or turbot), butter, salt half a lemon, Chablis. Put the fish in a fireproof dish with one and a half ounces of butter, salt, a squeeze of lemon juice, and half a glass of Chablis. Put it on a very, slow fire and turn the ... Read More »
Mullet alla Tolosa
Ingredients: Mullet, butter, salt, onions, parsley, almonds, anchovies, button mushrooms, tomatoes. Cut off the fins and gills of a mullet, put it in a fireproof dish with two ounces of butter and salt. Cut up a small bit of onion, a sprig of parsley, a few blanched almonds, one ... Read More »
Triglie alla Marinara (Mullet)
Ingredients: Mullet, salt, pepper, onions, parsley, oil, water. Cut a mullet into pieces and put it into a stewpan (with the lid on), with salt, pepper, a cut-up onion, some chopped parsley, half a wineglass of the finest olive oil and half a pint of water, and in this cook ... Read More »
Baccala alla Giardiniera (Cod)
Ingredients: Cod or hake, carrots, turnips, butter, herbs. Boil a piece of cod or hake and break it up into flakes, then cut up two carrots and a turnip; boil them gently, and when they are half boiled drain and put them into a stew pan with an ounce of ... Read More »
Astachi all’Italiana (Lobster)
Ingredients: Lobsters, Velute sauce, Marsala, butter, forcemeat of fish, olives, anchovy butter, button mushrooms, truffles, lemon, crayfish, Italian sauce. Two boiled lobsters are necessary. Cut all the flesh of one of the lobsters into fillets and put them into a saucepan with half a cup of Velute sauce (No. ... Read More »
Filletti di Pesce alla Villeroy (Fillets of Fish)
Ingredients: Fish, flour, butter, Villeroy. Any sort of fish will do, turbot, sole, trout, &c. Cut it into fillets, flour them over and cook them in butter in a covered stewpan; then make a Villeroy, dip the fillets into it and fry them in clarified butter. Read More »
Anguilla alla Milanese (Eels).
Ingredients: Eels, butter, flour, stock, bay leaves, salt, pepper, Chablis, a macedoine of vegetables. Slice up a big eel and fry it in two ounces of butter, and when it is a good color add a tablespoonful of flour, about half a pint of stock, a glass of Chablis, a ... Read More »