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No 138 Pollastro in istufa di Pomidoro (Braized Fowl)

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







Ingredients: Fowl, bacon, ham, bay leaf, spice, garlic, Burgundy,
tomatoes.
Braize a fowl with bits of fat bacon, ham, a bay leaf, a clove of
garlic with one cut in it, a pinch of spice, and a glass of
Burgundy. Only leave the garlic in for five minutes. When cooked
serve with tomato sauce (No. 9).











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