CAPONS, A L'ANGLAISE.

The modern cook · Charles Elmé Francatelli · 1846
Source
The modern cook
Status
success · extracted 11 days ago
Not a recipe
No
Ingredients (4)
Instructions (6)
  1. Truss and boil two plump capons.
  2. When they are done, dish them up, placing a neatly-trimmed tongue between them.
  3. Garnish round with boiled heads of broccoli or cauliflower.
  4. Sauce the capons with a rich Béchamel sauce (No. 5).
  5. Glaze the tongue.
  6. Serve.
Original Text
CAPONS, A L'ANGLAISE. TRUSS and boil two plump capons, and when they are done, dish them up, placing a neatly-trimmed tongue between them; garnish round with boiled heads of broccoli or cauliflower; sauce the capons with a rich Béchamel sauce (No. 5), glaze the tongue, and serve.
Notes
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