Braised Capon a la Neapolitaine

Ingredients

• one Capon
• chicken quenelle forcemeat
• cooked goose fat liver (foie gras)
• truffles
• fried bread without crusts
• veloute sauce
• mushroom liquor

Method

1. 1

   Remove the breast and thigh-bones and stuff the carcass with a mixture of chicken quenelle forcemeat, cooked goose fat liver, and truffles.

2. 2

   Truss and lard it with bacon-fat, then braise in good stock.

3. 3

   Before serving, mask the breast with white forcemeat, decorate with truffles, and poach briefly in the oven.

4. 4

   Serve on fried bread with a garnish of truffles, cocks’ combs, and seasoned macaroni.

As published

This recipe was extracted from The encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 117. The excerpt below is the record exactly as published.

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

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