UTES

(Petti di pollo alla saute)

Cut the breast of a fowl in very thin slices, give them the best
possible shape and make a whole piece from the little pieces that will
remain, cleaning well the breast-bone, crushing and mixing these. Season
with salt and pepper and dip the slices in beaten eggs, leaving them for
a few hours. Sprinkle with bread crumbs ground fine and saute in butter.
Serve with lemon.

If you want this dish more elaborate prepare a sauce in the following
way: Put some good olive oil in a frying pan, just enough to cover the
bottom, and cover the oil with a layer of dry mushrooms. Sprinkle over
a small quantity of grated cheese and some bread crumbs. Repeat the same
operation three or four times, according to the quantity, and finally
season with olive oil, salt and pepper and small pieces of butter. Put
the pan over the fire and when it has begun to boil pour a small cup of
brown stock or broth and a little lemon juice. Remove the same from the
fire and pour it on the chicken breast that have been browned as
described above.

46

WILD DUCK

(Anitra selvatica)

Clean the duck, putting aside the giblets, and cut off the head and
legs. Chop fine a thick slice of ham with both lean and fat together,
with a moderate amount of celery, parsley, carrot and half medium sized
onion. Put the chopped ham and vegetables in a saucepan and lay the duck
on the whole, seasoning with salt and pepper. Brown on all sides and add
water to complete the cooking.

Cabbage or lentils, cooked in water and afterward allowed to complete
the cooking in the sauce obtained from the duck, form a good addition.

To remove the "gamey" taste from the wild duck, either wash it in
vinegar before cooking or scald it in boiling water.

47

STEWED SQUABS

(Piccioni in umido)

Garnish the squabs with whole sage leaves and place them in a saucepan
over a bed of small slices of ham containing both lean and fat, season
with salt, pepper and olive oil. Place on the fire and when they begin
to be browned, add a piece of butter and complete the cooking by pouring
in some good broth. Before removing from the fire squeeze one lemon over
them and garnish with squares or diamonds of toasted bread. Take care
not to add too much salt on account of the ham and the broth both
containing salt.

=Note=--Many of these dishes, it will be noticed, are made with broth.
When meat broth is not available, it can be prepared with bouillon c