SALMON ALLA FIORENTINA
- 2 lbs. fresh salmon
- A sprig of parsley
- 2 cloves garlic
- A bit of sage
- A bay leaf
- 1 egg
- Flour
- Salt, pepper
- Mayonnaise
- Oil for frying
Boil the piece of salmon for half an hour with the parsley, garlic, sage and bay leaf. Bone and roll into fillets ¾ inch thick. If the fish has boiled very tender it may be necessary to tie the fillets in shape with string or strips of cheese cloth. Dip in beaten egg, then in flour, salt and pepper. Sauté a delicate brown. Serve with oil mayonnaise. The white from the egg used in the mayonnaise may serve for dipping the fillets if only a small piece of salmon is cooked.
CODFISH "STUFATO"
Stufato di Baccala
- 1 cup codfish, flaked or picked to pieces with a fork
- 4 tablespoons cooking oil
- Several sprigs parsley
- Tomato paste[8]
- Pepper, hot water
Freshen and soak the codfish in cold water, changing the water two or three times. Heat the oil, with the parsley finely chopped. Add the tomato paste, pepper and enough water to make sufficient liquid to cover the fish. Add the fish and let it simmer over a slow fire until it is done.
Signorina Irene Merlani.