Capilotade

Ingredients

• 3 tablespoons butter
• 1 cup sliced onions
• 1 cup sliced carrots
• 6 mushrooms, sliced
• 1 tablespoon flour
• Salt
• and pepper
• 1 cup white wine
• 1 cold roast chicken, cut up
• lA cup olive oil
• Large croutons

Method

1. 1

   Heat butter, add vegetables and flour.

2. 2

   Fry until they begin to brown.

3. 3

   Add seasonings and wine and simmer 15 minutes.

4. 4

   Add chicken and heat it completely through.

5. 5

   Remove chicken to a hot platter.

6. 6

   Add oil to contents of pan and stir over a very slow heat until well mixed.

7. 7

   Do not boil.

8. 8

   Pour over meat.

9. 9

   Garnish with croutons and serve.

As published

This recipe was extracted from The European cookbook for American homes (from Italy, Spain, Portugal and France) (1936) by Brown, Cora Lovisa Brackett Mrs., page 21. The excerpt below is the record exactly as published.

CAPILOTADE 3 tablespoons butter 1 cup sliced onions 1 cup sliced carrots 6 mushrooms, sliced 1 tablespoon flour Salt and pepper 1 cup white wine 1 cold roast chicken, cut up lA cup olive oil Large croutons

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