Home Italy Revisited Bookshelf About Mary Melfi Contact Us
in
X Italian Meat Dishes
Timballo alla Romana #95 (Baked fowl layered with macaroni, truffle, tongue, cream and Parmesan)
Originated from: Rome, Italy
Occasion: Any time
Contributed by: Taken from "The Cook's Decameron" by W.G. Waters (William Heineman, 1920)

View Recipe

Timballo alla Lombarda #96 (Fowl layered with eggs, macaroni, tongue and truffles)
Originated from: Lombardy, Italy
Occasion: Any time
Contributed by: Taken from "The Cook's Decameron" by W.G. Waters (William Heineman, 1920)

View Recipe

Chicken with Egg Sauce #44 (with flour, egg yolk and lemon)
Originated from: Italy
Occasion: Any time
Contributed by: Taken from "The Italian Cook Book" by Maria Gentile (The Italian Book Co., 1919)

View Recipe

Chicken Breasts Sauted #45 (with eggs, breadcrums and lemon)
Originated from: Italy
Occasion: Any time
Contributed by: Taken from "The Italian Cook Book" by Maria Gentile (The Italian Book Co., 1919)

View Recipe

Chicken with Sherry or Marsala wine #42 (with onions and butter)
Originated from: Italy
Occasion: Any time
Contributed by: Taken from "The Italian Cook Book" by Maria Gentile (The Italian Book Co., 1919)

View Recipe

Chicken breasts Lombardy Style (with peas, egg yolks and lemon juice)
Originated from: Lombardy, Italy
Occasion: Any time
Contributed by: Taken from "Italian Cooking" by Dorothy Daly

View Recipe

Chicken as served in Rome (with cloves, parsley, tomato conserve and macaroni)
Originated from: Rome, Lazio, Italy
Occasion: Any time
Contributed by: Taken from "Italian Cooking" by Dorothy Daly

View Recipe

Pollo al funghi/ Chicken with mushrooms (with butter, stock and tomato conserve)
Originated from: Italy
Occasion: Any time
Contributed by: Taken from "Italian Cooking" by Dorothy Daly

View Recipe

Chicken with Cream (with onion, flour and butter)
Originated from: Italy
Occasion: Any time
Contributed by: Taken from "Italian Cooking" by Dorothy Daly

View Recipe

Minuta alla Visconti #128 (Chicken livers with cream, eggs and cheese)
Originated from: Italy
Occasion: Any time
Contributed by: Taken from "The Cook's Decameron" by W.G. Waters (William Heineman, 1920)

View Recipe

Page: 1 / 2 / 3 / 4 / 5 / 6 / 7 / 8 / 9 / 10 / 11 / 12 / Next >>