No. 134. Pollo alla Villereccia (Chicken)

Ingredients: Fowl, butter, flour, stock, bacon, ham, mushrooms, onions,
cloves, eggs, cream, lemons.

Cut up a fowl into quarters and put it into a saucepan with three ounces
of butter and a tablespoonful of flour Put it on the fire, and when it
is well browned add half a pint of stock, bits of bacon and ham, butter,
three mushrooms (previously boiled), an onion stuck with three cloves.
When this is cooked skim off the grease, pass 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, butter, parsley, lemon, small onions, bread crumbs.

Cut up a fowl and put it into a frying pan with two ounces of butter,
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 Fricassea al Burro (Fowl)

Ingredients: Fowl, butter, fat bacon, ham, mushrooms, truffles, herbs,
spice, gravy.

Cut up a fowl and cook it in a fricassee of butter, 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 glass 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, cocks' 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 buttered
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 o