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 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 teaspoonfulteaspooful [sic] 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".

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.

Take a young chicken, remove the neck and trim the wings. Cut away the legs. Cut the chic-