Italian Capilotade

Ingredients

• a cold roasted bird
• an equal quantity of carrots
• an equal quantity of onions
• some mushrooms
• a lump of butter
• £ pint of white wine
• i teacupful of oil
• garnish with croutons of fried bread

Method

1. 1

   Cut the bird into small pieces and vegetables into slices.

2. 2

   Fry vegetables in butter, dredge with flour, then add white wine and simmer.

3. 3

   Add bird pieces until hot, then serve with oil and garnish with croutons.

As published

This recipe was extracted from The encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 112. The excerpt below is the record exactly as published.

Italian Capilotade. — Cut a cold roasted bird in small pieces; cut in slices an equal quantity of carrots and onions, and chop some mushrooms. Put a lump of butter into a stewpan, make it hot, then put in the vegetables; dredge a small quantity of flour over and fry them until beginning to brown, then pour in £ pint of white wine, and boil very gently for fifteen minutes. Put in the pieces of bird, leave them until hot, then take them out and lay them on a hot dish. Mix i teacupful of oil with the gravy, stir it well at the side of the fire for a minute or two without letting it boil again, then pour it over the meat, garnish with croutons of fried bread

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