d one teaspoonful
of tarragon vinegar. Stir well and let cook for two minutes to heat the
pickles. If the sauce becomes too thick dilute it with a little water.

This sauce is excellent for baked fish and all roasts and boiled meats,
besides being a fitting condiment for the chicken "al diavolo".

141

CHICKEN WITH HAM

(Pollo in porchetta)

Fill a chicken with thin strips of ham, about half an inch wide. Add
three cloves (or sections) of garlic, two little bunches of fennel and a
few grains of pepper. Season outside with salt and pepper and cook in a
saucepan with butter, or preferably bake in the oven. Sausages cut
lengthwise and previously skinned can be substituted for the ham.

142

CHICKEN SAUTE

(Pollo saltato)

Take a young chicken, remove the neck and trim the wings. Cut away the
legs. Cut the chicken into six pieces. Remove some of the bones. Beat
an egg with a teaspoonful of water and place in it the pieces of chicken
after dipping them in flour and seasoning generously with salt and
pepper. Leave the pieces in the egg until it is time for cooking. Then
take the pieces one by one, sprinkle with bread crumbs and place a
saucepan with a good piece of butter on the fire. When the butter begins
to brown put in the pieces of chicken from the side of the skin, then
turn them when browned to the other side. Let them on a good fire for
about ten minutes. Serve with lemon. The chicken prepared in this way is
good also when cold.

143

AFRICAN HEN

(Gallina di Faraone)

This fowl, that resembles the partridge, should not be too fresh, like
all game.

The best way to cook the African hen is roasted at the spit. Put in the
inside a ball of butter dipped in salt and wrap it in a piece of paper
greased with butter and sprinkled with salt. This paper must be removed
when the fowl is nearly cooked, and then the cooking is completed
greasing with more butter and adding more salt.

144

TAME DUCK ROASTED

(Anatra domestica arrosto)

Salt it inside and bandage all the breast with slices of bacon, large
and thin. Grease with oil and salt moderately when the cooking is almost
complete. If you have a wild duck grease with butter, as the meat is
drier.

145

TURKEY

(Tacchino)

The turkey has been imported to Europe from America, but it is
nevertheless a well known dish in Italian families, although not
enjoying the popularity that it has on this side of the ocean. When
roasted it is gen