Capons, a la Macedoine

The modern cook · Charles Elmé Francatelli · 1846
Source
The modern cook
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (4)
Instructions (3)
  1. This method is very similar to the foregoing, with this exception, that the capons when dished up, should be garnished with a well-prepared Macedoine (No. 143).
  2. A border of very small heads of cauli-flowers and bundles of sprue asparagus about two inches long, should also be placed alternatively round the edges of the dish.
  3. Serve with Allemande sauce.
Original Text
CAPONS, A LA MACEDOINE. THIS method is very similar to the foregoing, with this exception, that the capons when dished up, should be garnished with a well-prepared Macedoine (No. 143); a border of very small heads of cauli-flowers and bundles of sprue asparagus about two inches long, should also be placed alternatively round the edges of the dish; sauce with Allemande, and serve.
Notes
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