Capon a la Regence

Ingredients

• Toss a capon
• in a little butter
• some mushrooms
• carrots
• a turnip
• an onion
• some herbs
• pepper
• salt
• a very little stock
• a tumbler of Madeira

Method

1. 1

   Toss a capon in a little butter, then lard with a very fine larding needle.

2. 2

   Place it in a saucepan with some mushrooms, carrots, a turnip, an onion, and some herbs; pepper and salt; add a very little stock and a tumbler of Madeira; simmer it till cooked.

3. 3

   Prepare a ragoût a la financière, and serve the capon upon it.

As published

This recipe was extracted from Wholesome cookery (1887) by Marie de Joncourt, page 41. The excerpt below is the record exactly as published.

Capon “a la Regence.” Toss a capon in a little butter, then lard with a very fine larding needle. Place it in a saucepan, with some mushrooms, carrots, a turnip, an onion, and some MEATS AND BIRDS. 115 lierbs; pepper and salt ; add 'a very little stock and a tumbler of Madeira

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