Then
remove the top shell and arrange the shells with the oysters on a
napkin and serve.
No. 58. Pesci diversi alla Casalinga (Fish)
Ingredients: Any sort of fish, celery, parsley, carrots, garlic,
onion, anchovies, almonds, capers, mushrooms, butter, salt, pepper,
flour, tomatoes.
Chop up a stick of celery, a sprig of parsley, a carrot, an onion.
Pound up an anchovy in brine (well cleaned, boned, and scaled),
four shredded almonds, three capers and two mushrooms. Put all
this into a saucepan with one ounce of butter, salt and pepper, and
fry for a few minutes, then add a few spoonsful of hot water and a
tablespoonful of flour and boil gently for ten minutes, put in the
fish and cook it until it is done. If you like, you may add a
little tomato sauce.
No. 59. Pesce alla Genovese (Sole or Turbot)
Ingredients: Fish (sole, mullet, or turbot), butter, salt, onion,
garlic, carrots, celery, parsley, nutmeg, pepper, spice, mushrooms,
tomatoes, flour, anchovies.
Fry an onion slightly in one and a half ounces of butter, add a
small cut-up carrot, half a stick of celery, a sprig of parsley,
and a salt anchovy (scaled), which will dissolve in the butter.
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