Boiled Capons

The modern cook · Charles Elmé Francatelli · 1846
Source
The modern cook
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (12)
For boiling the capon
For the rice garnish
For serving
For plain serving (optional)
Instructions (16)
  1. Truss the capon for boiling.
  2. Place the capon in an oval stewpan with an onion stuck with two cloves and a carrot.
  3. Add enough white broth to cover the breast of the fowl.
  4. Lay an oval piece of buttered paper over the fowl.
  5. Place the lid on the stewpan.
  6. Set to boil gently on a slow fire for about an hour before serving.
  7. When done, drain the fowl and remove the strings.
  8. Place the capon on its dish.
  9. Garnish the capon neatly all around with rice.
  10. Boil the rice in white broth, adding a large spoonful of white sauce, two yolks of eggs, a little mignonette pepper, grated nutmeg, and a small pat of butter.
  11. Work the rice over a brisk stove-fire for five minutes.
  12. Using two tablespoons, mould the rice into the shape of large eggs.
  13. Place the moulded rice around the capon in a close border.
  14. Sauce the capon with Suprême or Béchamel sauce and serve.
  15. If serving plain, omit the sauce and instead pour some essence of fowl under it.
  16. To obtain essence of fowl, clarify some of the broth in which the capon boiled and reduce it to the consistency of half-glaze.
Original Text
BOILED CAPONS. with rice, boiled quite soft in white broth, and mixed with a spoonful of white sauce; it should afterwards be trussed for boiling, and placed in an oval stewpan, with an onion stuck with two cloves, and a carrot. Add as much white broth as will cover the breast of the fowl, over which lay an oval piece of buttered paper; place the lid on the stew- pan, and about an hour before it is wanted, set it to boil gently on a slow fire. When done, drain the fowl, and having removed the strings, place it upon its dish, garnish it round neatly with rice, previously boiled in white broth, to which has been added a large spoonful of white sauce, two yolks of eggs, little mignonette pepper, grated nutmeg, and a small pat of butter. Work the rice over a brisk stove-fire for five minutes, and then, with two tablespoons, mould it into the form of large eggs, and place them round the capon in close border; sauce the capon with Suprême or Béchamel sauce and serve. If the capon is intended to be served plain, the sauce, &c., must be omitted, and instead of masking it with sauce, pour some essence of fowl under it; this may be obtained by clarifying some of the broth in which it has boiled, and afterwards boiling it down to the con- sistency of half-glaze.
Notes
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