CAPONS, A LA PRINTANIERE

The modern cook · Charles Elmé Francatelli · 1846
Source
The modern cook
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (9)
Instructions (7)
  1. Truss and boil two fat capons.
  2. When they are done, dish them up with a Printanière sauce (No. 21).
  3. Garnish them round with a border of small deep cups, cut out of young turnips.
  4. Boil these turnip cups in white broth with a little butter, sugar, and salt.
  5. Drain the boiled turnip cups on a napkin.
  6. Fill the turnip cups with carrots scooped out in the form of very small peas or olives, and also with young green-peas.
  7. Dispose the filled turnip cups alternately around the dish for a pretty effect.
Original Text
CAPONS, A LA PRINTANIERE. TRUSS and boil two fat capons, and when they are done, dish them up with a Printanière sauce (No. 21); garnish them round with a border of small deep cups, cut out of young turnips; these when boiled in white broth with a little butter, sugar, and salt, should be drained on a napkin, and filled with carrots scooped out in the form of very small peas or olives, and also with young green-peas; these cups when disposed alternately round the dish, will be found to pro-duce a very pretty effect.
Notes
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