Capons, a la Jardiniere

The modern cook · Charles Elmé Francatelli · 1846
Source
The modern cook
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (10)
for garnish
for sauce
for croustade filling
Instructions (5)
  1. Boil the capons and dish them up as in the foregoing case.
  2. Garnish them with alternate groups of prepared vegetables, as small carrots, turnips, flowrets of cauliflower, green-peas, asparagus-heads, and French-beans cut in the form of diamonds.
  3. Sauce the capons with Béchamel sauce.
  4. Glaze the tongue and serve.
  5. In some cases the tongue may be replaced by an ornamental croustade of bread, fried of a light colour, and filled with mashed potatoes, in which should be inserted some young carrots, and French-beans (cut in the form of pointed olives), and placed in alternate rows.
Original Text
CAPONS, A LA JARDINIERE. THESE should be boiled and dished up as in the foregoing case. Garnish them with alternate groups of prepared vegetables, as small carrots, turnips, flowrets of cauliflower, green-peas, asparagus-heads, and French-beans cut in the form of diamonds. Sauce the capons with Béchamel sauce, glaze the tongue and serve. In some cases the tongue may be replaced by an ornamental croustade of bread, fried of a light colour, and filled with mashed potatoes, in which should be inserted some young carrots, and French-beans (cut in the form of pointed olives), and placed in alternate rows.
Notes
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