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No 137 Pollastro in Fricassea al Burro (Fowl)

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







Ingredients: Fowl, butter, fat bacon, ham, mushrooms, truffles,
herbs, spice, gravy.
Cut up a fowl and cook it in a fricassee of butter, bacon, ham,
herbs, mushrooms, truffles, spice, and good gravy or stock. Serve
in its own gravy.











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