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No 142 Fagiano alla Napoletana (Pheasant)

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







Ingredients: Pheasant, macaroni, gravy, butter, Parmesan,
tomatoes.
Lard a pheasant, roast it, and serve it on a layer of macaroni
cooked with good reduced gravy, two ounces of butter, a
tablespoonful of grated Parmesan, and a puree of tomatoes. Serve
with Neapolitan sauce (No. 12) in a sauce bowl.











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