Braised Capons with Stuffed Cocks’ Combs and Supreme
S?„uce. — Take two Capons and prepare them as for Braised
Capons a la Financiere, covering them with buttered
paper. Boast them before a good clear fire, and when they
are done remove the paper, put them on a dish, and pour
over some supreme sauce. Then garnish them with some
cocks’ combs prepared as follows : Cut some cocks’ combs
open, but do not quite sever them, put in a little chicken
forcemeat✪ Braised Capons with Stuffed Cocks’ Combs and Supreme Sauce about the size of a small nut, and fold them over
to enclose it, then dip them in frying batter and fry in hot
fat until of a light golden colour, drain, and sprinkle a little
salt over them. Put some supreme sauce in a boat, and serve.
Braised Capons with Sweetbreads and Truffles. — Prepare
and truss two Capons as for Braised Capons a la
Financiere. Then make a ragout of chicken quenelles
and cut mushrooms mixed in sauce a la regence. When
the Capons are done, drain and put them on a dish, and
lean them against a block of fried bread, with the crops
downwards. Then put one sweetbread below each Capon,
one on the top of tho bread, and one in each space left
between the Capons. Put a crayfish✪ Braised Capons with Sweetbreads and Truffles on each side of the
sweetbreads, except the sweetbread on the top of the bread,
and a truffle on each crayfish. Serve with some sauce a la
regence in a boat.
Braised Capon of Toulouse a la Chipolata. - Choose a
fino young Capon, draw and singe it, and truss as if for
boiling. Then peel a lemon and cut it into slices, lay them on
the Capon, and support them with thin layers of bacon-fat.
Tie them up, and put the Capon into a stewpan spread with
vegetables and trimmings of fat.' Let it cook for a few
minutes, and add lOoz. of pickled pork. Then put in suffi-
cient good broth and white wine to half the height of the
Capon. Boil it up, and put the pan on a moderate fire, so
that the Capon will braise slowly. It will require to be
turned several times, and will take about an-hour-and-a-quarter
to cook. When done, remove the pan from the fire, and twenty
minutes before serving put twenty small chipolata sausages,
or one large common sausago (not too thick), into the pan.
Chipolata sausages are made of poultry-meat, bacon, and
bread-pulp. When ready take out the Capon, strain the
cooking-stock through a sieve, remove the fat and reduce
it to half-glaze, adding a few table-spoonfuls of good brown
sauce and two or three dozen fresh mushrooms. When it is
sufficiently reduced, add the sausages, the pork cut into squares,
twenty-four chestnuts, and the same of small glazed onions✪ Braised Capon of Toulouse a la Chipolata.
Place the Capon on a dish, garnish with the onions, sausages,
&c., and serve with the sauce.
Page 118 · 3 recipe records on this page
Presented as published in 1890. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Braised Capons with Stuffed Cocks’ Combs and Supreme Sauce. — Take two Capons and prepare them as for Braised Capons a la Financiere, covering them with buttered paper. Boast them before a good clear fire, and when they are done remove the paper, put them on a dish, and pour over some supreme sauce. Then garnish them with some cocks’ combs prepared as follows : Cut some cocks’ combs open, but do not quite sever them, put in a little chicken forcemeat about the size of a small nut, and fold them over to enclose it, then dip them in frying batter and fry in hot fat until of a light golden colour, drain, and sprinkle a little salt over them. Put some supreme sauce in a boat, and serve.
Braised Capons with Sweetbreads and Truffles. — Prepare and truss two Capons as for Braised Capons a la Financiere. Then make a ragout of chicken quenelles and cut mushrooms mixed in sauce a la regence. When the Capons are done, drain and put them on a dish, and lean them against a block of fried bread, with the crops downwards. Then put one sweetbread below each Capon, one on the top of the bread, and one in each space left between the Capons. Put a crayfish on each side of the sweetbreads, except the sweetbread on the top of the bread, and a truffle on each crayfish. Serve with some sauce a la regence in a boat.
Braised Capon of Toulouse a la Chipolata. - Choose a fino young Capon, draw and singe it, and truss as if for boiling. Then peel a lemon and cut it into slices, lay them on the Capon, and support them with thin layers of bacon-fat. Tie them up, and put the Capon into a stewpan spread with vegetables and trimmings of fat.' Let it cook for a few minutes, and add lOoz. of pickled pork. Then put in sufficient good broth and white wine to half the height of the Capon. Boil it up, and put the pan on a moderate fire, so that the Capon will braise slowly. It will require to be turned several times, and will take about an-hour-and-a-quarter to cook. When done, remove the pan from the fire, and twenty minutes before serving put twenty small chipolata sausages, or one large common sausago (not too thick), into the pan. Chipolata sausages are made of poultry-meat, bacon, and bread-pulp. When ready take out the Capon, strain the cooking-stock through a sieve, remove the fat and reduce it to half-glaze, adding a few table-spoonfuls of good brown sauce and two or three dozen fresh mushrooms. When it is sufficiently reduced, add the sausages, the pork cut into squares, twenty-four chestnuts, and the same of small glazed onions. Place the Capon on a dish, garnish with the onions, sausages, &c., and serve with the sauce.
Records on this page
Braised Capons with Stuffed Cocks’ Combs and Supreme SauceBraised Capons with Sweetbreads and TrufflesBraised Capon of Toulouse a la Chipolata