When this is cooked skim off the grease,
pass the sauce through a sieve, and add the yolks of two eggs mixed
with two tablespoonsful of cream. Lastly, add a squeeze of lemon
juice to the sauce and pour it over the fowl.
No. 135. Pollo alla Cacciatora (Chicken)
Ingredients: The same as No. 134 and tomatoes.
Cook the fowl exactly as above, but add either a puree of tomatoes
or tomato sauce.
No. 136. Pollastro alla Lorenese (Fowl)
Ingredients: Fowl, butter, parsley, lemon, small onions, bread
crumbs.
Cut up a fowl and put it into a frying pan with two ounces of
butter, one onion cut up and a sprig of chopped parsley, salt and
pepper; put it on the fire and cook it, but turn the pieces several
times: then take them out and roll them whilst hot in bread
crumbs, and fry them. Serve with cut lemons.
No. 137. Pollastro in Fricassea al Burro (Fowl)
Ingredients: Fowl, butter, fat bacon, ham, mushrooms, truffles,
herbs, spice, gravy.
Cut up a fowl and cook it in a fricassee of butter, bacon, ham,
herbs, mushrooms, truffles, spice, and good gravy or stock.
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