Chapon avec Nouilles

The modern cook · Charles Elmé Francatelli · 1846

Source: The modern cook
Status: success · extracted 14 days ago
Not a recipe: No

Ingredients (4)

mignonette pepper
a little grated nutmeg
a pat of butter
about a quart of good broth

Instructions (4)

Braize the capon as directed in the foregoing article, and when done, dish it up, and garnish round with the nouilles, previously prepared for the purpose, in the following manner:—
Parboil the nouilles in water for five minutes, throw them in to sieve to drain the water from them, and afterwards replace them in the stewpan;
season with mignonette pepper, a little grated nutmeg, and a pat of butter;
moisten with about a quart of good broth, cover with a round of buttered paper, place the lid on the stewpan, and set the nouilles to simmer gently on

Original Text

CHAPON AVEC NOUILLES.*
Braize the capon as directed in the foregoing article, and when
done, dish it up, and garnish round with the nouilles, previously pre-
pared for the purpose, in the following manner:—Parboil the nouilles
in water for five minutes, throw them in to sieve to drain the water
from them, and afterwards replace them in the stewpan; season with
mignonette pepper, a little grated nutmeg, and a pat of butter; moisten
with about a quart of good broth, cover with a round of buttered paper,
place the lid on the stewpan, and set the nouilles to simmer gently on

Notes

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