Recipes > Meat > Pheasant > Fagiano alla Napoletana (Pheasant)

Fagiano alla Napoletana (Pheasant)


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 in a sauce bowl.


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The Cook's Decameron.

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