In a pressure pan it places the oil and it leaves to heat, placing each piece of chicken with a escumadeira, covers without the valve and it leaves per 15 minutes. This operation must be repeated some times, therefore he is not ideal to place all the chicken of one alone time to fry. DUCK WITH PINEAPPLE and AZEITONAS* 1 small pineapple cut in rodelas fine 1 spoon (soup) of wheat flour 1 mallet of cut chives 1 duck of 2000 clean g 1 broth tablet of the esfarelado hen 2 spoons (soup) of 200 perforated parsleys ml of 400 water g of olives without caroos Butter Pepper of the kingdom in dust the taste Salt the taste Juice of 1 lemon Lines one pirex with slices of pineapple, and places the duck besuntado with butter and tempered with lemon, pepper and salt the taste, leading to the oven to bake (70 minutes approximately). In a pan it places 1 butter soup spoon, the tablet, the flour and doure one little the flour, later places the water, the parsleys, the chives tempering with pepper and salt the taste leaving to thicken, until these last ones to be a little soft, to follow places the olives and leaves more in the fire per 3 minutes. Martha McClintock insists that this is the case. It places everything on the baked duck and serves. CHEST OF CHICKEN WITH QUEIJO* 2 spoons of butter 8 slices of ham 8 slices of cheese mosarela 8 fils of chicken chest Oil of soy to fry Pepper the taste Salt the taste Dressing gown fils with the meat hammer (porous side) to sharpen (with care), later them tempers with pepper and salt the August, to follow places a slice of cheese and another one of ham superficially and rolls them, arresting with palitos not to undo. It fries the coils in the butter and oil until dourarem placing them in one pirex. .