Stuffed Capon, Bruxelloise

Ingredients

• half of a loaf of white bread
• in milk
• one egg
• one pound of finely chopped salted almonds
• salt and pepper

Method

1. 1

   Soak bread in milk, squeeze out milk, mince fine, add salt, pepper, parsley, almonds, and egg.

2. 2

   Fill the capon, tie a slice of fresh fat pork over the breast, and roast.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from The Hotel St. Francis cook book (1919) by Hirtzler, Victor., page 43. The excerpt below is the record exactly as published.

Stuffed capon, Bruxelloise Asparagus, Hollandaise Champs Elysees potatoes Hearts of romaine, Roquefort dressing Chocolate parfait Lady fingers Coffee Omelet with Virginia ham and peppers. Cut two slices of Virginia ham and one green pepper in small squares, put in frying pan with one ounce of butter, and simmer for about two minutes. Add eight beaten eggs and two red peppers cut in small squares, season with salt and pepper, and proceed in the same manner as for a plain omelet. Calf's head, vinaigrette. Dish up on a napkin some boiled calf's head with the brains and the tongue sliced. Garnish the platter with pickles, pickled beets, quartered lemons, parsley in branches, and two hard-boiled eggs cut in two. Serve vinaigrette sauce separate. Strained gumbo soup, in cups. Make a chicken okra soup, strain through cheese cloth, and serve in cups. Stuffed capon, Bruxelloise. Soak half of a loaf of white bread in milk, then squeeze out the milk, mince fine, add salt and pepper, a little chopped parsley, one pound of finely chopped salted almonds, and one egg

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