Braised Capon a la Neapolitaine. — Bemove the breast and thigh-bones and stuff the carcase with a mixture of chicken quenelle forcemeat, cooked goose fat liver (foie gras), and truffles, cut into small squares. Then truss it, lard it with bacon-fat, and braise it in a good stock. Care must be taken not to over do it. About fifteen minutes before it is required for use, take it out of the pot, drain, rub it, and mask the breast with a layer of white forcemeat, decorate with truffles, and set it in the entrance of the oven to poach for a few minutes. Place the Capon on a layer of fried bread without crusts, arranged on a large dish, and put round it a rich garnish made with truffles, cocks’ combs, pistachio-kernels, and macaroni cut short and seasoned (see Fig. 325). The kernels and cocks’ combs should be slightly flavoured with a veloute sauce, reduced with mushroom liquor✪ Braised Capon a la Neapolitaine, and the truffles Fig. 325. Braised Capon 1 la Neapolitaine. glazed with a paste-brush. Veloute sauce reduced with mush- room liquor, or Spanish sauce reduced with a little tomato ketchup, should be served with the Capon in a sauceboat. Braised Capons with. Quenelles and Truffles. — Prepare and braise two Capons as for Braised Capons a la Financiere, without larding them. Then make a ragout with cocks’ combs, truffles, mushrooms, and chicken quenelles, moistened witli supreme sauce✪ Braised Capons with Quenelles and Truffles. Put this ragout on the dish and place the Capons with their crops upwards against a pillar of fried bread (as previously described). Then garnish as follows : Put two large decorated quenelles in the spaces left between the Capons, that is against the side of the block of bread, and put a truffle on each and one on each side of them. Then put a smaller decorated quenelle at the base of each Capon with a cock’s comb on each side of it, and, lastly, put a large quenelle on the top of the bread. Some supreme sauce should be served in a sauceboat. Braised Capons with Rice. — Prepare two Capons as for Braised Capons a la Financiere, but do not lard the breasts. Then take lOoz. of rice, wash it, and cook it in some chicken broth ; when it is done, season and strain Capons — continued. into it a little of the liquor the Capons have been cooked in✪ Braised Capons with Rice. Mix well together. Then put a layer of the rice on to a dish, put the Capons on it, and serve. Skim the gravy, strain it, and serve in a sauceboat. Braised Capons with Rock-Salt. — Take two Capons and prepare them as for Braised Capons with Bice, then put them in a braising-pan with lj pints of chicken broth. When done, drain them, remove the fat from the stock, strain it, and add half its quantity of rich veal broth, such as blond de veau✪ Braised Capons with Rock-Salt. Beduce both of these together, then put the Capons on a dish, pour a little of the gravy over them, and dust them with rock-salt. The remainder of the gravy should be served separately in a sauceboat.

AI-modernized reading of the original text

Braised Capon a la Neapolitaine. — Remove the breast and thigh-bones and stuff the carcase with a mixture of chicken quenelle forcemeat, cooked goose fat liver (foie gras), and truffles, cut into small squares. Then truss it, lard it with bacon-fat, and braise it in a good stock. Care must be taken not to over do it. About fifteen minutes before it is required for use, take it out of the pot, drain, rub it, and mask the breast with a layer of white forcemeat, decorate with truffles, and set it in the entrance of the oven to poach for a few minutes. Place the Capon on a layer of fried bread without crusts, arranged on a large dish, and put round it a rich garnish made with truffles, cocks’ combs, pistachio-kernels, and macaroni cut short and seasoned (see Fig. 325). The kernels and cocks’ combs should be slightly flavoured with a veloute sauce, reduced with mushroom liquor, and the truffles Fig. 325. Braised Capon 1 la Neapolitaine. glazed with a paste-brush. Veloute sauce reduced with mushroom liquor, or Spanish sauce reduced with a little tomato ketchup, should be served with the Capon in a sauceboat. Braised Capons with. Quenelles and Truffles. — Prepare and braise two Capons as for Braised Capons a la Financiere, without larding them. Then make a ragout with cocks’ combs, truffles, mushrooms, and chicken quenelles, moistened witli supreme sauce. Put this ragout on the dish and place the Capons with their crops upwards against a pillar of fried bread (as previously described). Then garnish as follows : Put two large decorated quenelles in the spaces left between the Capons, that is against the side of the block of bread, and put a truffle on each and one on each side of them. Then put a smaller decorated quenelle at the base of each Capon with a cock’s comb on each side of it, and, lastly, put a large quenelle on the top of the bread. Some supreme sauce should be served in a sauceboat. Braised Capons with Rice. — Prepare two Capons as for Braised Capons a la Financiere, but do not lard the breasts. Then take lOoz. of rice, wash it, and cook it in some chicken broth ; when it is done, season and strain Capons — continued. into it a little of the liquor the Capons have been cooked in. Mix well together. Then put a layer of the rice on to a dish, put the Capons on it, and serve. Skim the gravy, strain it, and serve in a sauceboat. Braised Capons with Rock-Salt. — Take two Capons and prepare them as for Braised Capons with Bice, then put them in a braising-pan with lj pints of chicken broth. When done, drain them, remove the fat from the stock, strain it, and add half its quantity of rich veal broth, such as blond de veau. Beduce both of these together, then put the Capons on a dish, pour a little of the gravy over them, and dust them with rock-salt. The remainder of the gravy should be served separately in a sauceboat.

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Braised Capon a la NeapolitaineBraised Capons with Quenelles and TrufflesBraised Capons with RiceBraised Capons with Rock-Salt

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