No. 54. Naselli con Piselli (Whiting)
Ingredients: Whiting, onions, parsley, peas, tomatoes, butter,
Parmesan, Bechamel sauce.
Cut a big whiting into two or three pieces and fry them slightly in
butter, add a small bit of onion, a teaspoonful of chopped parsley
and fry for a few minutes more. Then add some peas which have been
cooked in salted water, three tablespoonsful of Bechamel sauce (No.
3), and three of tomato puree, and cook all together on a moderate
fire.
No. 55. Ostriche alla Livornese (Oysters)
Ingredients: Oysters, parsley, shallot, anchovies, fennel pepper,
bread crumbs, cream, lemon.
Detach the oysters from their shells and put then into china shells
with their own liquor. Have ready a dessert-spoonful of parsley,
shallot, anchovy and very little fennel, add a tablespoonful of
bread crumbs and a little pepper, and mix the whole with a little
cream. Put some of this mixture on each oyster, and then bake them
in a moderate fire for a quarter of an hour.
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