CAPON WITH MACARONI

The modern cook · Charles Elmé Francatelli · 1846
Source
The modern cook
Status
success · extracted 11 days ago
Not a recipe
No
Ingredients (11)
For the Capon
For the Macaroni
For Garnish/Serving
Instructions (5)
  1. Boil the capon as directed for the capons à la Godard; dish it up, and garnish it with macaroni, prepared as follows:
  2. Boil half a pound of Naples macaroni in two quarts of water, with a small pat of butter, a little salt, and mignonette pepper;
  3. when it is done, drain it in a colander, cut the pipes into pieces two inches long, and put them into a stewpan, with 6 oz. of grated Parmesan cheese, two pats of butter, a little mignonette pepper, and a large spoonful of white sauce;
  4. stir the macaroni, or rather toss it, over a brisk fire, and when the cheese is incorporated with the sauce, &c., use it as directed;
  5. mask the breast of the capon with Béchamel, and serve.
Original Text
CAPON WITH MACARONI. Boil the capon as directed for the capons à la Godard; dish it up, and garnish it with macaroni, prepared as follows:—Boil half a pound of Naples macaroni in two quarts of water, with a small pat of butter, a little salt, and mignonette pepper; when it is done, drain it in a colander, cut the pipes into pieces two inches long, and put them into a stewpan, with 6 oz. of grated Parmesan cheese, two pats of butter, a little mignonette pepper, and a large spoonful of white sauce; stir the macaroni, or rather toss it, over a brisk fire, and when the cheese is incorporated with the sauce, &c., use it as directed; mask the breast of the capon with Béchamel, and serve.
Notes
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