Cook the fowl exactly as above, but add either a puree of tomatoes or tomato sauce.
No. 136. Pollastro alla Lorenese (Fowl)
Ingredients: Fowl, butter, parsley, lemon, small onions, bread crumbs.
Cut up a fowl and put it into a frying pan with two ounces of butter, one onion cut up and a sprig of chopped parsley, salt and pepper; put it on the fire and cook it, but turn the pieces several times: then take them out and roll them whilst hot in bread crumbs, and fry them. Serve with cut lemons.
No. 137. Pollastro in Fricassea al Burro (Fowl)
Ingredients: Fowl, butter, fat bacon, ham, mushrooms, truffles, herbs, spice, gravy.
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.