let in water, in order to stretch
it better, beat it with the back of the knife and flatten with its
blades. Put the stuffing inside and roll up and tie tightly with a
string crosswise. Roast or bake with oil and salt.

139

STUFFED CHICKEN

(Pollo ripieno)

For a middle-sized fowl use the following ingredients: two sausages, the
liver and giblets of the fowl, eight or ten chestnuts well roasted, some
pieces of mushrooms, a taste of nutmeg, one egg. If, instead of a fowl,
it is a turkey, double the dose.

Begin by giving the sausages and the giblets half a cooking, moistening
them with a little broth if necessary. Season with a little salt and
pepper on account of the sausages that already contain them. Remove them
and in the gravy that remains put a crumb of bread, in order to obtain
with a little broth two tablespoonfuls of thick pap. Skin the sausages,
chop the chicken giblets and the giblets and grind everything together
with the chestnuts, the egg and the pap; this is the stuffing with which
the fowl is to be filled, to be baked afterward. It is more tasty cold
than hot, and it can also be cut better.

140

CHICKEN WITH SAUCE PIQUANTE

(Pollo al diavolo)

This ought to be cooked with Cayenne pepper and served with a highly
seasoned sauce, but not everybody likes that and a simpler way to cook
the chicken "al diavolo" is the following:

Take a young chicken, remove the neck and the legs, open it all in front
and flatten it open as much as possible. Wash and wipe dry with a towel,
then put it on the grill and when it begins to brown turn it. Grease it
with melted butter or with oil, using a brush, and season with salt and
pepper. The later may be Cayenne pepper for those who like it. Keep
turning and greasing until it is all cooked.

To prepare the sauce piquante that many like with chicken broiled in
this way, put four tablespoonfuls of butter in a saucepan and when it
begins to brown add two tablespoonfuls of flour and stir until it is
well browned, but do not let it burn. Draw to a cooler place on the
range and slowly add two cupfuls of brown stock, stirring constantly,
add salt and a dash of Cayenne and let simmer for ten minutes. In
another saucepan boil four tablespoonfuls of vinegar one tablespoonful
of chopped onion, one teaspoonful of sugar rapidly for five minutes;
then add it to the sauce and at the same time add one tablespoonful of
chopped capers two tablespoonfuls of chopped pickle an