Braised Capons a la Pinanciere. — Take two Capons✪ Boiled Capons with Rice, pluck,
singe, and draw them, remove the forked part of the breast-
bone, fill the crop skin with butter seasoned with salt and
pepper, and truss them the same way as if for roasting.
Lard the breast with strips of bacon-fat, and tie some slices of
fat bacon over the remainder of the Capons, viz., the parts not
larded. Put them into a braising-pan with just enough good
stock to come above the pinions, then lay a round of buttered
paper over the Capons, cover over the pan, and let them
simmer for an hour. Remove the paper and glaze the parts
that are larded. Then make a ragout of foie gras cut in
scallops, mushrooms, and some small chicken quenelles mixed
in financifere sauce, and put it on a dish round a block of fried
bread, made by cutting the crumb of bread in the shape of a
block, Sin. in height, Cin. square at the base, and 3jin.
square at the top ; fry this in some boiling fat, let it drain,
and it is then ready for use. It can be fixed to the dish with
a little paste made of egg and flour. Arrange the Capons with
their crops downwards, one on each side of the bread towards
the ends of the dish, and put two geese’s fat livers (foies gras)
studded with small truffles between them on the other two
sides of the bread ; put a crayfish on each side of the geese’s
fat livers and a cock’s comb on the top. Put a larded sweet-
bread on the top of the bread support ; then garnish three silver
skewers ( see Attelettes) with cocks’ combs, crayfish, and
mushrooms in the order given, and thrust them into the Capons
and sweetbreads. Put some financi&re sauce in a sauceboat,
and serve.
Braised Capons a la Godard. — Prepare and cook two Capons
as for Braised Capons a la Pinanciere, but do not lard
the breasts. Then make a ragout of cocks’ comhs, truffles,
and mushrooms moistened with sauce a la Godard. Prepare
a dish with a bread support and croutons of fried bread round
the edge; pour in the ragout, and garnish with cocks’ combs✪ Braised Capons a la Godard,
truffles, some larded sweetbreads, and two large quenelles, orna-
mented with truffles and tongues, in the following order : A
larded sweetbread on each of the sides and one on the top of
the bread, and a quenelle on top of the two sweetbreads, put
that on the dish by the side of the bread ; place a truffle on
the top of each quenelle, and one on each side of the sweet-
breads, leaving a little space between, and a cock’s comb in
I the space left between the sweetbreads and truffles, and one
For details respecting Culinary Processes, Utensils , Sauces , tfec., referred to, see under their special heads.
286
THE ENCYCLOPEDIA OF PRACTICAL COOKERY.
Capons —continued.
at the base of each Capon. Then take a silver skewer ( see
Attelettes) and put two cocks’ combs and a truffle on it,
and thrust it into the bread support between the legs of the
Fig. 324. Braised Capons a la Godard.
Capons (see Fig. 324). Some sauce a la Godard must be served
separately in a sauceboat.
Page 116 · 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 a la Pinanciere. — Take two Capons, pluck, singe, and draw them, remove the forked part of the breastbone, fill the crop skin with butter seasoned with salt and pepper, and truss them the same way as if for roasting. Lard the breast with strips of bacon-fat, and tie some slices of fat bacon over the remainder of the Capons, viz., the parts not larded. Put them into a braising-pan with just enough good stock to come above the pinions, then lay a round of buttered paper over the Capons, cover over the pan, and let them simmer for an hour. Remove the paper and glaze the parts that are larded. Then make a ragout of foie gras cut in scallops, mushrooms, and some small chicken quenelles mixed in financifere sauce, and put it on a dish round a block of fried bread, made by cutting the crumb of bread in the shape of a block, Sin. in height, Cin. square at the base, and 3jin. square at the top ; fry this in some boiling fat, let it drain, and it is then ready for use. It can be fixed to the dish with a little paste made of egg and flour. Arrange the Capons with their crops downwards, one on each side of the bread towards the ends of the dish, and put two geese’s fat livers (foies gras) studded with small truffles between them on the other two sides of the bread ; put a crayfish on each side of the geese’s fat livers and a cock’s comb on the top. Put a larded sweetbread on the top of the bread support ; then garnish three silver skewers ( see Attelettes) with cocks’ combs, crayfish, and mushrooms in the order given, and thrust them into the Capons and sweetbreads. Put some financière sauce in a sauceboat, and serve.
Braised Capons a la Godard. — Prepare and cook two Capons as for Braised Capons a la Pinanciere, but do not lard the breasts. Then make a ragout of cocks’ comhs, truffles, and mushrooms moistened with sauce a la Godard. Prepare a dish with a bread support and croutons of fried bread round the edge; pour in the ragout, and garnish with cocks’ combs, truffles, some larded sweetbreads, and two large quenelles, ornamented with truffles and tongues, in the following order : A larded sweetbread on each of the sides and one on the top of the bread, and a quenelle on top of the two sweetbreads, put that on the dish by the side of the bread ; place a truffle on the top of each quenelle, and one on each side of the sweetbreads, leaving a little space between, and a cock’s comb in I the space left between the sweetbreads and truffles, and one
For details respecting Culinary Processes, Utensils , Sauces , tfec., referred to, see under their special heads.
Capons —continued.
at the base of each Capon. Then take a silver skewer ( see Attelettes) and put two cocks’ combs and a truffle on it, and thrust it into the bread support between the legs of the
Fig. 324. Braised Capons a la Godard.
Capons (see Fig. 324). Some sauce a la Godard must be served separately in a sauceboat.
Records on this page
Boiled Capons with RiceBraised Capons a la PinanciereBraised Capons a la Godard