Braised Capons with Stuffed Cocks’ Combs and Supreme Sauce
From The encyclopædia of practical cookery, 1890
Serves 4
Serve supreme sauce in a boat.
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 118. The excerpt below is the record exactly as published.
Braised Capons with Stuffed Cocks’ Combs and Supreme S?„uce. — Take two Capons and prepare them as for Braised Capons a la Financiere, covering them with buttered paper. Boast them before a good clear fire, and when they are done remove the paper, put them on a dish, and pour over some supreme sauce. Then garnish them with some cocks’ combs prepared as follows : Cut some cocks’ combs open, but do not quite sever them, put in a little chicken forcemeat
Cook this with the app: pantry check, scaling, and the assistant.