Capon a la Jardiniere
From Miss Parloa's kitchen companion, 1887
Serves 2
Presented as published in 1887. 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 Miss Parloa's kitchen companion (1887) by Maria Parloa, page 154. The excerpt below is the record exactly as published.
Capon a la Jardiniere. Omit the rice, and cook the capon as already directed. When it is dished, surround it with a jardiniere garnish. Pour a gill of poulette sauce
Cook this with the app: pantry check, scaling, and the assistant.