|
Classic
Cook Books
< last page | next page >
page 36
42
CHICKEN WITH SHERRY
(Pollo al marsala)
Cut the chicken in big pieces and put it in the saucepan with one medium sized
onion chopped fine and a piece of butter. Season with salt and pepper and, when
it is well browned, add some broth and complete the cooking. Remove the
excessive fat from the sauce by sifting through a sieve or otherwise, and put
the chicken back on the fire with a glass of Sherry or Marsala wine, removing it
from the fire as soon as the sauce begins to boil.
43
CHICKEN WITH SAUSAGES
(Pollo colle salsicce)
Chop fine half an onion and put it in a saucepan with a piece of butter and four
or five slices of ham, half an inch wide. Over these ingredients place a whole
chicken, season with pepper and a little salt and place on the fire. Brown it on
all sides and, when the onion is all melted, add water or broth and three or
four sausages freshly made. Let it cook on a low fire, seeing that the sauce
remains liquid and does not dry up.
< last page | next page >
Classic
Cook Books
|
