The European cookbook for American homes (from Italy, Spain, Portugal and France)

Cut each chicken into 6 pieces; fry slowly in heated butter and oil until lightly browned. Sprinkle with seasonings and nutmeg, and then with flour; continue to fry until golden. Add wine and broth; cover closely and simmer, turning occasionally until tender. Add tomato and simmer 5-10 minutes. Add lemon juice and serve. This recipe is sometimes attributed to France, sometimes to Italy, for its origin is not generally known. On the day of Napoleon's victory over the Austrians (1800) at Marengo, a little village in the Italian district of Piedmont, the cook-wagon did not arrive in time for the hungry Consul and his generals. A hasty repast of young chickens, stolen from a peasant, was prepared. The recipe was an invention of the moment, and ever since has commemorated Napoleon's military prowess. An Italian authority on cooking remarks that no one should be led to believe, from this accident, that the Consul deserved to have a dish named in his honor. FRIED SPRING CHICKEN i young frier, jointed % teaspoon salt 54 cup flour 54 teaspoon pepper 2 tablespoons lemon juice i bay leaf, quartered 54 cup olive oil Grated Parmesan cheese Butter Roll chicken pieces in flour and lay in a bowl. Beat lemon juice with olive oil, salt, pepper and bay leaf, and pour over chicken. Let stand i hour, drain off liquid, remove bay leaf; roll chicken in Parmesan cheese and fry in butter. CHICKEN WITH WHITE WINE {Polio al Vino Bianco) i young chicken, jointed i teaspoon minced parsley or i cup white wine basil 2 tablespoons olive oil 54 cup butter Salt i tablespoon flour Pepper 2 tablespoons water 54 teaspoon nutmeg i tablespoon tomato paste Marinate chicken in wine and olive oil with salt, pepper, nutmeg and parsley, for 4 hours. Put all in earthenware casserole with the butter. Cover closely and simmer until tender, turning occasionally. Make a thin paste of flour and water and sprinkle in. Add tomato paste. Gently shake casserole to mix well and simmer until flour thickens. Serve in casserole. CHICKEN WITH OLIVES {Polio alia Olive) i young chicken, jointed Broth (of chicken, veal or beef) 15 olives, large size Pepper Salt Tomato paste 3 tablespoons butter 1 onion, chopped 1 carrot, minced 1 small tomato, chopped Slowly brown chicken in butter with onion and carrot; add tomato and continue browning. Cover with boiling broth. Add 4 big olives, cut up, and the pounded pulp of 4 others; also 7 whole olives. Add pepper and salt sparingly, for the olives are already salty. Cook slowly until tender, add tomato paste to taste, thicken gravy if desired and finish by cooking 10 more minutes. CAPILOTADE 3 tablespoons butter 1 cup sliced onions 1 cup sliced carrots 6 mushrooms, sliced 1 tablespoon flour Salt and pepper 1 cup white wine 1 cold roast chicken, cut up lA cup olive oil Large croutons Heat butter, add vegetables and flour. Fry until they begin to brown. Add seasonings and wine and simmer 15 minutes. Add chicken and heat it completely through. Remove chicken to a hot platter. Add oil to contents of pan and stir over a very slow heat until well mixed. Do not boil. Pour over meat. Garnish with croutons and serve. CAPON WITH PINENUTS 1 capon Salt and pepper Vinegar 1 garlic clove, crushed 1 teaspoon minced parsley 2 cloves, crushed 1 tablespoon minced green onion