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Ingredients 1 1/2 pounds filet of bass
Directions Place bass in oiled casserole, add wine and broth, sprinkle with scalloion, salt and pepper, dot with 2 tablespoons butter.
Notes This recipe was taken from "The Complete Italian Cook Book: La Cucina" by Rose L. Sorce. It was published by Grosset & Dunlap in 1953. For the entire copyright-free cookbook see www.archive.org.... Image: courtesy of the New York Public Digital Gallery. |