Capon a la Flammande (Braised Fowl)

Ingredients

• a nice plump capon
• mushrooms tried in butter
• a slice of ham
• a pint of green peas
• a dozen small onions
• a small finely-shred lettuce
• a bunch of fine herbs
• a little salt
• a pinch of sugar
• three ounces of butter
• two tablespoonfuls of water

Method

1. 1

   Stuff capon with mushrooms, brown in oven.

2. 2

   Place in casserole with ham, peas, onions, lettuce, herbs, salt, sugar, butter, and water.

3. 3

   Seal and cook in oven for 45 minutes.

4. 4

   Serve in casserole with potato souffles.

As published

This recipe was extracted from Banquets of the nations (1911) by Robert H. Christie, page 37. The excerpt below is the record exactly as published.

Capon a la Flammande. (Braised Fowl.) Take a nice plump capon, and stuff it with mushrooms tried in butter. Put it in the oven and half brown it. Put it in a casserole with a slice of ham on top, adding after half cooking in a stewpan a pint of green peas, a dozen small onions, a small finely-shred lettuce, a bunch of fine herbs, a little salt, a pinch of sugar, three ounces of butter, and two tablespoonfuls of water

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