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page 86
adding a little bust and dusting moderately with grated cheese.
115
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.
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