Braised Capons a la Godard
From The encyclopædia of practical cookery, 1890
Serves 6
Serve with sauce a la Godard separately.
Presented as published in 1890. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 116. The excerpt below is the record exactly as published.
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
Cook this with the app: pantry check, scaling, and the assistant.