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No 136 Pollastro alla Lorenese (Fowl)

(Sauces) - (The Cook's Decameron: A Study In Taste For Italian Dishes)







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.











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