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66. Chicken A La Portugaise |
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66. Chicken A La Portugaise |
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This section is from the book "The Table: How To Buy Food, How to Cook It, and How to Serve It", by Alessandro Filippini. Also available from Amazon: The Table: How To Buy Food, How To Cook It And How To Serve It.
Prepare the chicken as for No. 64; add half a pint of cooked printanier (No. 51) cut very fine five minutes before serving.
The same as for No. 65, adding twelve raw okras cut in small pieces ten minutes before serving.
Continue to:
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