CAPON, A LA MILANAISE.

The modern cook · Charles Elmé Francatelli · 1846
Source
The modern cook
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (3)
Instructions (5)
  1. Truss and boil a capon in the usual way.
  2. When done, dish it up.
  3. Garnish it with a ragout of macaroni dressed with truffles, red tongues, and mushrooms.
  4. Place a border of rissoles (No. 1020) round the dish.
  5. Serve.
Original Text
CAPON, A LA MILANAISE. Truss and boil a capon in the usual way, and when done, dish it up, and garnish it with a ragout of macaroni dressed with truffles, red tongues, and mushrooms; place a border of rissoles (No. 1020) round the dish, and serve.
Notes
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