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Chicken Sauté

A historical recipe from The Italian Cook Book The Art of Eating Well, by Maria Gentile (1919).

A historical recipe

The Italian Cook Book The Art of Eating Well; Practical Recipes of the Italian Cuisine, Pastries, Sweets, Frozen Delicacies, and Syrups, by Maria Gentile (1919). Project Gutenberg eBook #24407.

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.

Source and licence

From The Italian Cook Book The Art of Eating Well, by Maria Gentile (1919). Digitised by Project Gutenberg, eBook #24407 (https://www.gutenberg.org/ebooks/24407). Public domain in the USA; its status may differ elsewhere.

Read the original Public domain in the USA

What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.

Italy. Associated with Italy by the book is about Italian cookery (Cooking, Italian); the recipe itself names no place (confidence 0.4). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.

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Ingredients

Method

  1. Take a young chicken, remove the neck and trim the wings.
  2. Cut away the legs.
  3. Cut the chicken into six pieces.
  4. Remove some of the bones.
  5. Beat an egg with a teaspoonful of water and place in it the pieces of chicken after dipping them in flour and seasoning generously with salt and pepper.
  6. Leave the pieces in the egg until it is time for cooking.
  7. Then take the pieces one by one, sprinkle with bread crumbs and place a saucepan with a good piece of butter on the fire.
  8. When the butter begins to brown put in the pieces of chicken from the side of the skin, then turn them when browned to the other side.
  9. Let them on a good fire for about ten minutes.
  10. Serve with lemon.
  11. The chicken prepared in this way is good also when cold.