Braised Capons a la Pinanciere

Ingredients

• two Capons
• butter seasoned with salt and pepper
• a bunch of parsley
• a round of buttered paper

Method

1. 1

   Prepare and truss the Capons, fill with seasoned butter, and braise in stock.

2. 2

   Glaze the larded parts and serve with a ragout of foie gras and mushrooms.

As published

This recipe was extracted from The encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 115. The excerpt below is the record exactly as published.

a bunch of parsley. Put in the quantity of rice required, cover over the pan, and boil for forty minutes, when the rice should be firm and well cooked ; add a little grated nutmeg, and spread it on a dish. Then take the Capon out of the pan, drain it, put it on the rice, and serve. Boiled Capon with. Rock-salt.— Take a fat and tender young Capon, draw, singe, and truss it, putting a piece of butter in its inside, and rub it well all over with lemon. Next take a stewpan with sufficient water to cover the Capon, and add a handful of rock-salt and a bunch of parsley. Set it to boil, and when boiling put the Capon into it, cover over the pan, put a weight on the top, and remove it to the side of the fire, but near enough for the Capon to boil fast for an-hour-and-a- quarter. When done, remove it from the pan, take off the string, and place it on a dish and garnish with halves of a lemon and a bouquet of parsley-leaves. Put a puree of celery or turnips on a separate dish and some good gravy in a sauceboat, and serve. Braised Capon. — Take a young Capon, draw and truss it, and put it into a braising-pan with lib. of fat bacon cut into small pieces round it ; add 1 table-spoonful of butter and 1 pint of veal broth. Put the cover on the pan, and place it on a brisk fire so as to give the Capon a nice colour all over. Then remove it to a moderate fire, and put some hot coals or embers on the top and braise the Capon for an hour. When done, drain, salt, and dish it up. Skim off the fat from the liquor, add £ pint of good stock, reduce it to half glaze, strain, and pour over the Capon. Capons may be stuffed with truffles, chestnuts, sausages, olives, or plain veal stuffing. Braised Capons a la Pinanciere. — Take two Capons, 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

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