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Classic
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page 29
and only when they have become a little hardened stir them and remove when they
begin to be browned.
33
LAMB OMELET
(Agnello in frittata)
Cut in little pieces a loin of lamb, which is the part that lends itself best
for this dish, and fry in lard: a little quantity of lard is sufficient, because
the meat of the loins is rather fat. When half cooked season with salt and
pepper and when fully cooked pour over four or five whole eggs slightly beaten
also seasoned moderately with salt and pepper. Mix, taking care that the eggs do
not harden.
34
FRIED CHICKEN
(Pollo fritto)
Wash a spring chicken and keep in boiling water for one minute. Cut into pieces
at the joints, roll them in flour, season with salt and pepper and dip in two
whole beaten eggs. After leaving the pieces of chicken for half an hour, roll
them in bread crumbs, repeating the operation twice if necessary. Put into a
saucepan with boiling oil or fat, seeing that the pieces of chicken are well
browned on both sides. Keep the fire low. Serve hot with lemon.
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