Chicken a la Romaine

Thumbnail of Chicken a la Romaine recipe

Truss and boil a chicken or fowl, and when dished up, garnish with tagliarini (a species of Italian paste resembling ribands), cooked and dressed with cheese similarly to macaroni; surround this with Italian polpetti, No. 354, pour some tomata sauce, No. 21, over the chicken and outside the polpetti, and serve.

No. 477