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page 88
it to boil. With this sauce cover the back of the fish and dust it all with
bread crumbs, putting also some leaves of rosemary. Bake in the oven, allowing a
little crust to form over, but see that it doesn't dry up, pouring over to this
purpose more oil. Before removing from the tin squeeze half a lemon over.
This dish can be served surrounded by little toast with caviar, or anchovies and
butter.
118
STEWED EEL
(Anguille in umido)
For this dish it is preferable to have good sized eels that must not be skinned,
but cut in small pieces.
Chop some onion and parsley, put it on the fire with oil, salt, and pepper, and
when the onion is browned, add the pieces of eel. Wait until it has absorbed the
taste of the onion sauce and then complete the cooking with tomato sauce (No.
12).
See that there is plenty of gravy and serve with little squares or diamonds of
toast.
119
EELS WITH PEAS
(Anguille coi piselli)
Cook the eels as above with the onion sauce and when it is cooked remove it dry
to cook the
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