When this is cooked skim off the grease, pa.s.s 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, b.u.t.ter, parsley, lemon, small onions, bread crumbs.

Cut up a fowl and put it into a frying pan with two ounces of b.u.t.ter, 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 Frica.s.sea al Burro (Fowl)

Ingredients: Fowl, b.u.t.ter, fat bacon, ham, mushrooms, truffles, herbs, spice, gravy.

Cut up a fowl and cook it in a frica.s.see of b.u.t.ter, bacon, ham, herbs, mushrooms, truffles, spice, and good gravy or stock. Serve in its own gravy.

No. 138. Pollastro in istufa di Pomidoro (Braized Fowl)

Ingredients: Fowl, bacon, ham, bay leaf, spice, garlic, Burgundy, tomatoes.

Braize a fowl with bits of fat bacon, ham, a bay leaf, a clove of garlic with one cut in it, a pinch of spice, and a gla.s.s of Burgundy. Only leave the garlic in for five minutes. When cooked serve with tomato sauce (No. 9).

No. 139. Cappone con Riso (Capon with Rice)

Ingredients: Capon, veal forcemeat, fat bacon, stock, rice, truffles, mushrooms, c.o.c.ks' combs, kidneys or fowls' liver, supreme sauce, milk, Chablis.

Stuff a fine capon with a good firm forcemeat made of veal, tongue, ham, and chopped truffles; cover it with larding bacon; tie it up in b.u.t.tered paper, and cook it in very good white stock. In the meantime boil four ounces of rice in milk till quite stiff, mix in some chopped truffles, and make ten little timbales of it. Take out the capon when it is sufficiently cooked and place it on a dish; garnish it with cooked mushrooms, c.o.c.ks' combs, kidneys, or fowls' livers, and pour a sauce supreme (No. 16) over it; round the dish place the timbales of rice, and between each put a whole truffle cooked in white wine. Serve a sauce supreme in a sauce bowl.

No. 140. Dindo Arrosto alla Milanese (Roast Turkey)

Ingredients: Turkey, sausage meat, prunes, chestnuts, a pear, b.u.t.ter, Marsala, salt, rosemary, bacon, carrot, onion, turnip, garlic.

Blanch for seven or eight minutes three prunes, quarter of a pound of sausage meat, three tablespoonsful of chestnut puree, two small slices of bacon, half a cooked pear, and saute them in b.u.t.ter; chop up the liver and gizzard of the turkey, mix them with the other ingredients, and add half a gla.s.s of Marsala; use this as a stuffing for the turkey, and first braize it for three quarters of an hour with salt, b.u.t.ter, a blade of rosemary, bits of fat bacon, a carrot, a turnip, an onion, three cloves, and a clove of garlic with a cut; then roast it before a clear fire for about twenty minutes; put it back into the sauce till it is ready to serve. Only leave the garlic in ten minutes.

No. 141. Tacchinotto all'Istrione (Turkey Poult)

Ingredients: A turkey poult, ham, mace, bay leaves, lemons, water, salt, onions, parsley, celery, carrots, Chablis.

Truss a turkey poult, and cover it all over with slices of ham or bacon, put two bay leaves and four slices of lemon on it, and sprinkle with a small pinch of mace, then sew it up tight in a dishcloth, and stew it in good stock, salt, an onion, parsley, a stick of celery, a carrot, and a pint of Chablis; cook for an hour, take it out of the cloth, and pour a good rich sauce over it. It is also good cold with aspic jelly.

No. 142. f.a.giano alla Napoletana (Pheasant)

Ingredients: Pheasant, macaroni, gravy, b.u.t.ter, Parmesan, tomatoes.

Lard a pheasant, roast it, and serve it on a layer of macaroni cooked with good reduced gravy, two ounces of b.u.t.ter, a tablespoonful of grated Parmesan, and a puree of tomatoes. Serve with Neapolitan sauce (No. 12) in a sauce bowl.

No. 143. f.a.giano alla Perigo (Pheasant)

Ingredients: Pheasant, b.u.t.ter, truffles, larding bacon, Madeira.

Make a mixture of three tablespoonsful of chopped truffles, three ounces of b.u.t.ter and a little salt, and with this stuff a pheasant. Then cover it with slices of fat bacon and keep it in a cool place till next day.

A few hours before serving, roast the pheasant and baste it well with melted b.u.t.ter and a wine-gla.s.s of Madeira or Marsala. Make a crouton of fried bread the shape of your dish, and over this put a Layer of forcemeat of fowl and a number of small fowl quenelles; cover them with b.u.t.tered paper, then put the dish in the oven for a few minutes so as to settle the forcemeat. When the pheasant is cooked, place it on the crouton and garnish it with slices of truffle which have been previously cooked in Madeira, and serve with a Perigord sauce.

No. 144. Anitra Selvatica (Wild Duck)

Ingredients: Wild duck, b.u.t.ter, fowls' livers, Marsala, gravy, turnips, carrots, parsley, mushrooms.

Cut a wild duck into quarters and put it into a stewpan with two fowls'

livers cut up and fried in b.u.t.ter. When the pieces of duck are coloured on both sides, pour off the b.u.t.ter, and in its place pour a gla.s.s of Marsala, a cup of stock, and a cup of Espagnole sauce (No.1), and cook gently for ten minutes. In the meantime shape and blanch six young turnips and as many young carrots, put them into a stewpan, and on the top of them put the pieces of wild duck, liver, &c. Pa.s.s the liquor through a sieve and pour it over the wild duck, add a bunch of parsley and other herbs and five little mushrooms cut up, and cook on a slow fire for half an hour. Skim the sauce, pa.s.s it through a sieve and add a pinch of sugar. Put the pieces of wild duck in an entree dish, add the vegetables, &c., pour the sauce over and serve.

No. 145. Perniciotti alla Gastalda (Partridges)