CAPON, A LA GODARD

The modern cook · Charles Elmé Francatelli · 1846
Source
The modern cook
Time
Cook: 75 min Total: 75 min
Yield
1.0 capon
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (18)
For a large party
Instructions (27)
  1. Draw and singe the capon, trim the feet and wings.
  2. Remove the angular part of the breast-bone by inserting a strong-bladed knife, taking care not to tear the breast nor cut the fillets.
  3. Cut the under part of the thighs close up to the bend of the joint.
  4. Introduce the finger through the vent, loosen the skin all round the thighs to facilitate the slipping of the legs inside, so as to show the feet only.
  5. Lay the capon flat on its breast, and having bared the skin of the breast upon the back, twist the pinion round to make them lie even with the back.
  6. Run a trussing-needle and string through the pinion on the left, pass again through the lower joint of the pinion, and from thence through the upper joints of the thighs.
  7. Bring the needle round and insert it through the other wing in the same manner.
  8. Draw the strings tight and fasten them.
  9. Secure the legs by running the needle through the upper part, leaving the drum-sticks under.
  10. Draw the needle through the back again, and tighten the strings to secure their position.
  11. Push the tail-end into the vent, and pass the string through it twice (up and down), and tie.
  12. Rub the capon with half a lemon.
  13. Wrap the capon in a sheet of buttered paper to keep it white.
  14. Place the capon in a stewpan with some white poêle or stock to braize.
  15. Put the stewpan on the stove-fire, and after it has boiled, place it by the side to continue gently simmering for about an hour and a quarter.
  16. Just before dinner-time, take the capon out of the braize and drain it on to a napkin.
  17. Remove the strings.
  18. Ornament the breast with some contisées fillets of fowls.
  19. Dish it up, and garnish it with a richly composed ragout à la Godard (No. 187), and serve.
For a large party
  1. Serve two capons.
  2. Place an ornamental croustade of bread in the centre of the dish, and the capons at each end.
  3. Place at either ends of the dish, a fine larded heart-sweetbread.
  4. Place two nicely-trimmed calf's ears with a black truffle in each, on the flanks.
  5. Fill up the intervening spaces with groups of quenelles of fowl, large truffles, cocks-combs, and mushrooms.
  6. In the centre of the croustade put either a larded sweetbread, or a group of truffles.
  7. Alternatively, insert six ornamental skewers garnished each with a large double cock's-comb, a mushroom, a truffle, a quenelle, and a large cray-fish.
  8. Sauce the remove with Allemande or Béchamel, and serve.
Original Text
CAPON, A LA GODARD. THE capon being drawn and singed, trim the feet and wings; then remove the angular part of the breast-bone by inserting a strong-bladed knife, taking care not to tear the breast nor cut the fillets. Next, cut the under part of the thighs close up to the bend of the joint, and by introducing the finger through the vent, loosen the skin all round the thighs in order to facilitate the slipping of the legs inside, so as to show the feet only. Then lay the capon flat on its breast, and having bared the skin of the breast upon the back, and twisted the pinion round to make them lie even with the back, run a trussing-needle and string through the pinion on the left, pass again through the lower joint of the pinion, and from thence through the upper joints of the thighs; the needle must afterwards be brought round and inserted through the other wing in the same manner; the strings should then be drawn tight and fastened. The legs must now be secured by running the needle through the upper part, leaving the drum-sticks under; and then again the needle should be drawn through the back, and the strings tightened to secure their position; the tail-end must be pushed into the vent, and the string passed through it twice (up and down), and tied; all this giving to the capon an appearance of plumpness. It should then be rubbed with half a lemon, and wrapped in a sheet of buttered paper (to keep it white), and placed in a stewpan with some white poêle or stock, to braize; for which purpose it must be first put on the stove-fire, and after it has boiled, placed by the side to continue gently simmering for about an hour and a quarter. Just before dinner-time, take the capon out of the braize and drain it on to a napkin; remove the strings, ornament the breast with some contisées fillets of fowls, dish it up, and garnish it with a richly composed ragout à la Godard (No. 187), and serve. When this remove is intended for a large party, it will be necessary to serve two capons; in which case, an ornamental croustade of bread should be put in the centre of the dish, and the capons at each end, placing at either ends of the dish, a fine larded heart-sweetbread; two nicely-trimmed calf's ears with a black truffle in each, should also be placed on the flanks. Fill up the intervening spaces with groups of quenelles of fowl, large truffles, cocks-combs, and mushrooms; in the centre of the croustade put either a larded sweetbread, or a group of truffles—or these may be replaced by inserting six ornamental skewers garnished each with a large double cock's-comb, a mushroom, a truffle, a quenelle, and a large cray-fish. Sauce the remove with Allemande or Béchamel, and serve.
Notes
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