a buttered fireproof dish,
and moisten them well with cream, butter, and stock. Cook until all the
liquor is absorbed, but turn them over so that both sides may be well
cooked, then flour and dip them into beaten-up eggs; fry them a good
colour and serve very hot.

For a maigre dish use forcemeat of fish or lobster, and more cream
instead of stock.

Fowl, Duck, Game, Hare, Rabbit, &c.

No. 131. Soffiato di Cappone (Fowl Souffle)

Ingredients: Fowl, Bechamel, stock, semolina flour, potatoes, salt,
eggs, butter, smoked tongue or ham.

Prepare a puree of fowl or turkey and a small quantity of grated tongue
or ham, and whilst you are pounding the meat add some good gravy or
stock. Then make a Bechamel sauce (No. 3) and add two table-spoonsful
of semolina flour, a boiled potato and salt to taste, boil it up and add
the puree of fowl, then let it get nearly cold, add yolks of eggs and
the white beaten up into a snow. (For one pint of the puree use the
yolks of three eggs.) Pour the whole into a buttered souffle case, and
half an hour before serving put it in a moderate oven and serve hot. You
can use game instead of fowl, and serve in little souffle cases.

No. 132. Pollo alla Fiorentina (Chicken)

Ingredients: Fowl, butter, vegetables, rice or macaroni, peppercorns,
stock, ham, tomatoes, bay leaves, onions, cloves, Liebig.

Roll up a fowl in buttered paper and put it in the oven in a fireproof
dish with all kinds of vegetables and a few peppercorns. Leave it there
for about two hours, then put the fowl and vegetables into two quarts of
good stock and let it simmer for one hour; serve on well-boiled rice
or macaroni and pour the following sauce over it. Sauce: Two pounds
tomatoes, one big cup of good stock, a quarter pound of chopped ham,
three bay leaves, one onion stuck with cloves, one teaspoonful of
Liebig. Simmer an hour and a half.

No. 133. Pollo all'Oliva (Chicken)

Ingredients: Fowl, onions, celery, salt, parsley, carrots, butter,
stock, olives, tomatoes.

Cut up half an onion, a stick of celery, a sprig of parsley, a carrot,
and cook them all in a quarter pound of butter. Into this put a fowl cut
up and let it act brown all over, turn when necessary and then baste
it with boiling stock. Add four Spanish olives cut up and four others
pounded in a mortar, eight whole olives and three tablespoonsful of
tomato puree reduced, and when the fowl is well cooked pour the sauce
over it.