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The Cook's Decameron · Chapter 58No. 44. Filletti di Pesce alla Villeroy (Fillets of Fish)
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Ingredients: Fish, flour, butter, Villeroy
Any sort of fish will do, turbot, sole, trout, &c. Cut it into fillets, flour them over and cook them in butter in a covered stewpan; then make a Villeroy (No. 18), dip the fillets into it and fry them in clarified butter.