Braised Capons with Quenelles and Truffles
From The encyclopædia of practical cookery, 1890
Serves 6
Serve supreme sauce in a sauceboat.
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 117. The excerpt below is the record exactly as published.
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
Cook this with the app: pantry check, scaling, and the assistant.