Bluefish à la Venitienne.

repare the bluefish as for No. 37, adding to it one tomato cut in pieces, half a pint of Espagnole sauce (No. 110) and six whole mushrooms. Besprinkle lightly with fresh bread-crumbs, and throw over all a few drops of clarified butter; put it in the oven for eight minutes, and serve with half a pinch of chopped parsley.

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