Poularde (a la Royal)
From Cassell's dictionary of cookery, 1892
Serves 8
Time to roast the capon is about an hour and a quarter. Sufficient for five or six persons.
Presented as published in 1892. 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 Cassell's dictionary of cookery (1892) by Cassell & Company, page 1350. The excerpt below is the record exactly as published.
Poularde (a la Royal). — Bone the bird. Unless the cook is experienced, this had better be done by the poulterer. Fill it with mush- room forcemeat, which will be improved by the addition of a boiled sweetbread. Truss it securely, cover it with thin slices of fat bacon, put oiled paper over this, and tie it on with twine. Put it down at some distance from a clear fire imtil it is heated through, then draw it nearer, and baste liberally until it is done enough. About a quarter of an hour before it is taken down remove the paper and bacon, and let the bird brown nicely. Dish it on a puree of chestnuts prepared as follows : — Peel the outer rind from half a hundred sound Spanish chestnuts; throw them into a sauce- pan of hot water, and let them remain upon the fire until the inner brown skin can be easily removed. Pour the water from them, throw them into cold water, peel, and wipe them with a soft cloth. Put them into a stew- pan with a pint of cold milk, and let them simmer very gently until they are quite soft. Drain them, and rub them while hot through a wire sieve. Put the pulp into a stewpan with two table-spoonfuls of milk or cream, a slice of butter, a lump of sugar, and a little pepper
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