spoonful of chopped onion, one teaspoonful of sugar rapidly for five minutes; then add it to the sauce and at the same time add one tablespoonful of chopped capers two tablespoonfuls of chopped pickle and one teaspoonful of tarragon vinegar. Stir well and let cook for two minutes to heat the pickles. If the sauce becomes too thick dilute it with a little water.
This sauce is excellent for baked fish and ail roasts and boiled meats, besides being a fitting condiment for the chicken "al diavolo".
141
CHICKEN WITH HAM
(Pollo in porchetta)
Fill a chicken with thin strips of ham, about half an inch wide. Add three cloves (or sections) of garlic, two little bunches of fennel and a few grains of pepper. Season outside with salt and pepper and cook in a saucepan with butter, or preferably bake in the oven. Sausages cut lengthwise and previously skinned can be substituted for the ham.
142
CHICKEN SAUTE'
(Pollo saltato)
Take a young chicken, remove the neck and trim the wings. Cut away the legs. Cut the chic-
102
