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Classic
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page 103
into six pieces. Remove some of the bones. Beat an egg with a teaspoonful of
water and place in it the pieces of chicken after dipping them in flour and
seasoning generously with salt and pepper. Leave the pieces in the egg until it
is time for cooking. Then take the pieces one by one, sprinkle with bread crumbs
and place a saucepan with a good piece of butter on the fire. When the butter
begins to brown put in the pieces of chicken from the side of the skin, then
turn them when browned to the other side. Let them on a good fire for about ten
minutes. Serve with lemon. The chicken prepared in this way is good also when
cold.
143
AFRICAN HEN
(Gallina di Faraone)
This fowl, that resembles the partridge, should not be too fresh, like all game.
The best way to cook the African hen is roasted at the spit. Put in the inside a
ball of butter dipped in salt and wrap it in a piece of paper greased with
butter and sprinkled with salt. This paper must be removed when the fowl is
nearly cooked, and then the cooking is completed greasing with more butter and
adding more salt.
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