Chapon à la Bechamel

Ingredients

• Cook a large capon trussed for boiling
• in seasoned white stock
• 6 oz. of rice

Method

1. 1

   Cook the capon in seasoned white stock, drain, and cool.

2. 2

   Mask with white chaud-froid sauce.

3. 3

   Prepare rice, pound it, and press into a mould.

4. 4

   Place the capon on the rice and garnish with truffle and mushrooms.

5. 5

   Mask with aspic and serve.

As published

This recipe was extracted from Recherché entrées (1907) by Charles Herman Senn, page 59. The excerpt below is the record exactly as published.

Chapon d la Bechamel (Cold). (Cold Capon, B6ehamel style.) Cook a large capon trussed for boiling in seasoned white stock. When done, drain it well and let cool. 138 RechercM Entries. Mask it with white chaud-froid sauce composed of bechamel cream and aspic. Cook also 6 oz. of rice

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