FISH WITH BREAD CRUMBS
(Pesce col pane grattato)
This, which can also be served as a side-dish, is made especially when you have boiled fish of good quality left over.
Cut it into little pieces, remove carefully all the bones, then put it in the balsamella (No. 54) and season with enough salt, grated cheese and some mushrooms chopped fine. If dried mushrooms soften in water first. Then take a fireproof plate, grease it evenly with butter and dust with bread crumbs ground fine; pour into it the fish prepared as above and cover with a thin layer of bread crumbs. Finally put over a piece of butter, brown in the oven and serve hot.
116
STEWED FISH CUTLETS
(Pesce a taglio in umido)
The fish that can be used for this dish are the tunny, the umber or grayling, the sword fish and any piece of fish of large size and good savor. A pound may be sufficient for four or five persons.
Remove the scales, clean and dry well, dip in flour and put to brown in a little oil. Remove dry, throw away the oil that remains and clean the saucepan. Make a hash, chopped very fine, with half a middle sized onion, a piece of white celery and a good pinch of parsley. Put this to brown on the fire with sufficient oil and season with salt, pepper and one whole clove. When it is browned put abundant tomato sauce (No 12) or tomato paste diluted in broth or water. Let it simmer for a while, then place the fish to complete the cooking, turning it over frequently. The fish must be served with this thick gravy that ought to be abundant.