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Classic
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page 37
44
CHICKEN WITH EGG SAUCE
(Pollo in salsa d'uova)
Break into pieces a young chicken and put it in the saucepan with a piece of
butter. Season with salt and pepper. When it is half browned sprinkle with a
pinch of flour to give it color, then complete the cooking with broth. Remove it
from the same and put it on a plate. Beat the yolk of one egg with the piece of
half a lemon and pour it on the sauce of the chicken, allowing it to simmer for
some minutes. Then pour on the chicken and serve hot.
45
CHICKEN BREASTS SAUTˆS
(Petti di pollo alla sautè)
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 sautè 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
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