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.