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X Italian Meat Dishes
Soffiato di Cappone #131 (Fowl Souffle with potatoes and eggs)
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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Pollastro alla Lorenese #136 (Fowl with parsley and breadcrumbs)
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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Polio alla Fiorentina #132 (with vegetables)
Originated from: Florence, Tuscany, Italy
Occasion: Any time
Contributed by: Taken from "The Cook's Decameron" by W.G. Waters (William Heineman, 1920)

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Pollastro in istufa di Pomidoro #138 (with Burgundy and tomatoes)
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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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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Polio alla Villereccia #134 (Chicken with mushrooms, cream and lemons)
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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Chicken with Olives (with onions, celery and mushrooms)
Originated from: Italy
Occasion: Any time
Contributed by: Taken from "Italian Cooking" by Dorothy Daly

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Stuffed Rolls #38 (with breast of chicken)
Originated from: Italy
Occasion: Any time
Contributed by: Taken from "The Italian Cook Book" by Maria Gentile (The Italian Book Co., 1919)

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Stuffed Chicken (with ground veal, creadcrumbs, cheese, eggs, ham and nutmeg)
Originated from: Italy
Occasion: Any time
Contributed by: Taken from "The Italian Cook Book" by Maria Gentile (The Italian Book Co., 1919)

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Pollo con Verdure/Garnished Chicken (with cabbage, celery and sausages)
Originated from: Italy
Occasion: Any time
Contributed by: Taken from "Italian Cooking" by Dorothy Daly

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