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Recipes: Fillet

Fillet a sole and put it in a sauté-pan with one and a half ounces of butter and a clove of garlic with one cut in it, then sprinkle over it a little chopped fennel, salt and pepper, and let it cook for a few minutes. Turn over the fillets when they are sufficiently cooked on one side, take out the garlic and cover the fish with a purée of tomatoes at the last.

No. 63. Sogliole alla Veneziana (Sole) Ingredients Sole, anchovies, butter, bacon, onion, stock, Chablis, salt, nutmeg, parsley, Spanish olives, one bay leaf.