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No. 54. Naselli con Piselli (Whiting) Ingredients: Whiting, onions, parsley, peas, tomatoes, butter, Parmesan, Bechamel sauce. Cut a big whiting into two or three pieces and fry them slightly in butter, add a small bit of onion, a teaspoonful of chopped parsley and fry for a few minutes more. Then add some peas which have been cooked in salted water, three tablespoonsful of Bechamel sauce (No. 3), and three of tomato puree, and cook all together on a moderate fire.
No. 55. Ostriche alla Livornese (Oysters) Ingredients: Oysters, parsley, shallot, anchovies, fennel pepper, bread crumbs, cream, lemon. Detach the oysters from their shells and put then into china shells with their own liquor. Have ready a dessert-spoonful of parsley, shallot, anchovy and very little fennel, add a tablespoonful of bread crumbs and a little pepper, and mix the whole with a little cream. Put some of this mixture on each oyster and then bake them in a moderate fire for a quarter of an hour. At the last minute add a squeeze of lemon juice to each oyster and serve on a folded napkin.
No. 56. Ostriche alla Napolitana (Oysters) Ingredients: Oysters, parsley, celery, thyme, pepper, garlic, oil, lemon. Prepare the oysters as above, but rub each shell with a little garlic. Put on each oyster a mixture made of chopped parsley, a little thyme, pepper, and bread crumbs. Then pour a few drops of oil on each shell, put them on the gridiron on an open fire, grill for a few minutes, and add a little lemon juice before serving.
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