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X Italian Meat Dishes
Pollastro in Fricassea al Burro #137 (Fowl with mushrooms and gravy)
Originated from: Italy
Occasion: Any time
Contributed by: Taken from "The Cook's Decameron" by W.G. Waters (William Heineman, 1920)

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Ingredients

Fowl
Butter
Fat bacon
Ham
Mushrooms
Truffles
Herbs
Spice
Gravy



Directions

"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."






Notes

This recipe (No. 137) was first published in "The Cook's Decameron: a study in taste, containing over two hundred recipes for Italian dishes," written by Mrs. W.G. Waters and published by William Heineman (1920). For the entire copyright-free cookbook see www.archive.org. A variety of recipes from this cookbook can also be found on this website.... Photo: Mary Melfi.

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