Part 1 — No. 49. Mullet alla Triestina
Reading edition
Ingredients: Mullet (or sole or turbot), butter, salt half a lemon, Chablis.
Put the fish in a fireproof dish with one and a half ounces of butter, salt, a squeeze of lemon juice, and half a glass of Chablis. Put it on a very, slow fire and turn the fish when necessary. When it is cooked serve in the dish.