Sprinkle with chopped parsley and
serve both together.
‘It should be noted that the
cooking is done very quickly, it is
one of the essential factors; in this
way the oil amalgamates with the
bouillon and produces a sauce
which is perfectly amalgamated,
otherwise it would separate from
the liquid and swim on the surface
which is not very appetizing.
‘We have rather prolonged this
article but this demonstration was
necessary; out often cookery books
nine will give it incorrectly; when
for example you are told to put all
the fish into the pan together and