Boiled Capons Garnished with Cocks’ Combs and Mushrooms

Ingredients

• two good Capons
• a white chaudfroid sauce
• some button mushrooms
• an oblong dish
• a pain-vert of an oval shape

Method

1. 1

   Prepare and truss the Capons, fill with quenelle forcemeat, and boil in broth and wine.

2. 2

   Cool, garnish with mushrooms and cocks’ combs, and serve on a pain-vert with aspic jelly croutons.

As published

This recipe was extracted from The encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 114. The excerpt below is the record exactly as published.

two good Capons, draw, and singe them, then cut up the leg-bones at the joint; partly disengage the meat of the log-bone, and cut it half the length; then force the legs into the hollow. Make a little raw quenelle forcemeat, and fill the crops with it. Then truss them neatly, leaving the legs quite straight. Hub them well over with lemon, and put slices of bacon-fat over them. Place in a stewpan with sufficient white broth and white wine to cover them, put on the cover of the pan, and place it on a moderate fire to boil. When they are done, take them out, drain, wrap up in a slightly damp cloth, and let them cool. Then make a garnish of some button mushrooms, Fig. 323. Boiled Capons Garnished with Cocks’ Combs and Mushrooms. masked with a white chaudfroid sauce, round truffles glazed with a paste-brush dipped in half-set jelly, and some cocks’ comhs. Then take an oblong dish, and on it fix a pain-vert of an oval shape

Cook this with the app: pantry check, scaling, and the assistant.