Capon a l'Estragon

The modern cook · Charles Elmé Francatelli · 1846
Source
The modern cook
Status
success · extracted 11 days ago
Not a recipe
No
Ingredients (3)
Instructions (8)
  1. Braize the capon in the usual way.
  2. When done, clarify the broth in which it has been braized.
  3. Throw a few sprigs of green tarragon into the clarified broth while boiling.
  4. Strain the consommé through a napkin.
  5. Boil down the consommé nearly to the consistency of half-glaze.
  6. Pour the reduced consommé over the capon when served.
  7. Boil some leaves of green tarragon for a minute or two in water.
  8. Use the boiled tarragon leaves to ornament the breast of the capon.
Original Text
CAPON, A L'ESTRAGON. BRAIZE the capon in the usual way; when done, the broth in which it has been braized must be clarified, and a few sprigs of green tarragon thrown into it while boiling; the consommé should then be strained through a napkin, and boiled down nearly to the consistency of half-glaze, to be poured over the capon when served. Some leaves of green tarragon must be boiled for a minute or two in water, and used to ornament the breast of the capon.
Notes
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