1243. CAPON PIE, WITH TRUFFLES.

The modern cook · Charles Elmé Francatelli · 1846
Source
The modern cook
Status
success · extracted 11 days ago
Not a recipe
No
Ingredients (7)
Instructions (7)
  1. Bone a capon, spread it out on the table, and season the inside with prepared spices and a little salt.
  2. Spread a layer of force-meat of fat livers (No. 247) on the capon.
  3. Place upon this, in alternate rows, some square fillets or strips of fat bacon, tongue, and truffles.
  4. Cover these with a layer of the forcemeat.
  5. Repeat the strips of bacon.
  6. Fold both sides of the skin over each other, so as to give to the capon a plump appearance.
  7. Set it aside on a dish.
Original Text
1243. CAPON PIE, WITH TRUFFLES. First, bone a capon, spread it out on the table, and season the inside with prepared spices and a little salt; then spread a layer of force-meat of fat livers (No. 247), and place upon this, in alternate rows, some square fillets or strips of fat bacon, tongue, and truffles; cover these with a layer of the forcemeat, repeat the strips of bacon, then fold both sides of the skin over each other, so as to give to the capon a plump appearance, and set it aside on a dish.
Notes
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