CAPILOTADE OF CHICKENS OR FOWLS, A L'ITALIENNE.

The modern cook · Charles Elmé Francatelli · 1846
Source
The modern cook
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (5)
Instructions (6)
  1. Cut up the roast fowl or poultry into small joints neatly trimmed.
  2. Place the cut pieces in a stewpan containing some Italian sauce (No. 12), and scollops of mushrooms and truffles.
  3. When about to send to table, allow the capilotade to simmer gently on a slow fire until the pieces of chicken have become thoroughly impregnated with the sauce: about ten minutes will suffice for this purpose.
  4. Dish up the entrée.
  5. Garnish round with croûtons of bread.
  6. Pour the sauce over it, and serve.
Original Text
CAPILOTADE OF CHICKENS OR FOWLS, A L'ITALIENNE. This entrée is mostly served when there happens to be roast fowl or poultry of any kind in reserve. This should be cut up into small joints neatly trimmed, and placed in a stewpan containing some Italian sauce (No. 12), and scollops of mushrooms and truffles; when about to send to table, allow the capilotade to simmer gently on a slow fire until the pieces of chicken have become thoroughly impregnated with the sauce: about ten minutes will suffice for this purpose. The entrée may then be dished up, and garnished round with croûtons of bread; pour the sauce over it, and serve.
Notes
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