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The Cook's Decameron · Chapter 156No. 142. Fagiano alla Napoletana (Pheasant)
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Ingredients: Pheasant, macaroni, gravy, butter, Parmesan, tomatoes
Lard a pheasant, roast it, and serve it on a layer of macaroni cooked with good reduced gravy, two ounces of butter, a tablespoonful of grated Parmesan, and a puree of tomatoes. Serve with Neapolitan sauce (No. 12) in a sauce bowl.