Allow half a breast of chicken
for each person
1 teaspoon chopped parsley
1 small onion
1 pound shelled peas
1 tablespoon chopped fennel
1/2 pint hot stock or water
juice of 1/2 of a lemon
2 egg yolks
1 oz. butter
pepper and salt

"Heat the butter in a stewpan and in it brown the chopped onion and parsley; add the chicken, lightly floured, and brown on all sides, add the chopped fennel and the hot stock, cover and allow to cook for 25 minutes. Meanwhile cook the peas in boiling salted water for ten minutes, drain and add to the stewpan together with the chicken livers and seasoning; cook for a further ten minutes, then remove from the stove and stir in the beaten egg yolks mixed with the lemon juice. Serve immediately."

This recipe was taken from "Italian Cooking" by Dorothy Daly. It was published by Spring Books in Great Britain. For the complete copyright-free cookbook see www.archive.org. A variety of recipes can also be found on this website.... Photo: Mary Melfi.

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