Poults and Capons for Relevés
From A guide to modern cookery, 1909
Serves 6
The covering of bacon is essential for all pieces of poultry.
Presented as published in 1909. 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 A guide to modern cookery (1909) by A. Escoffier, page 273. The excerpt below is the record exactly as published.
Pullets and capons for relevés and entrées are poached or poéled; sometimes, but more rarely, they are braised. The birds to be treated by poaching are trussed with the claws folded back and inserted into the belly; their fillets and legs are rubbed with lemon, so as to keep them white, and they are then covered with thin slices of larding bacon.
Cook this with the app: pantry check, scaling, and the assistant.