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X Italian Meat Dishes
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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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)
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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)
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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)
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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)
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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)
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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
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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
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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
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