Capon A La Chevaliere

Ingredients

• a small capon
• half a pound of sausage meat
• a cup of fresh bread crumbs
• one egg
• a tablespoonful of chopped truffles
• a tablespoonful of chopped parsley
• chives
• a glass of sherry wine
• one-half a pint of brown stock

Method

1. 1

   Singe and clean capon, cut off legs, and raise breast off bone.

2. 2

   Lard with salt pork.

3. 3

   Bone legs and make stuffing with sausage meat, bread crumbs, egg, truffles, parsley, chives, salt, and pepper.

4. 4

   Roll legs with stuffing, sew up.

5. 5

   Cook in a saucepan with mirpoix for 30 minutes, add sherry and brown stock, baste until golden.

6. 6

   Serve sliced on toast with garnish.

Nutrition per serving

As published

This recipe was extracted from Louis' every woman's cook book (1910) by Louis Muckensturm, page 34. The excerpt below is the record exactly as published.

CAPON A LA CHEVALIERE This is a simplified recipe taken from the original. Singe and clean a small capon, cut off the legs, and raise the breast off the bone without taking the skin off. Lard with fine strips of salt pork. Bone the legs. Make a stuffing with half a pound of sausage meat, a cup of fresh bread crumbs, one egg, a tablespoonful of chopped truffles, salt, pepper, nutmeg, one tablespoonful of chopped parsley and chives. Spread this forcemeat over the boneless legs, roll them up, and sew them up so as to obtain the shape of a tiny ham. Put the legs and the breast in a flat saucepan with a " mirpoix," cook them slowly in the oven for half an hour, add a glass of sherry wine, and one-half a pint of brown stock

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