Capons, a l'Ivoire

The modern cook · Charles Elmé Francatelli · 1846
Source
The modern cook
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (1)
Instructions (7)
  1. Truss and braise the capons in the usual manner.
  2. When done, strain the broth in which they have been braised through a sieve.
  3. Divest the strained broth of every particle of grease.
  4. Clarify the broth with a little white of egg.
  5. After the broth has been strained, boil it down to the consistency of half-glaze.
  6. When the capons are dished up, pour the reduced broth over them and send to table.
  7. It is also customary in serving this remove to use a rich Supreme sauce (No. 35), with small quenelles of fowl for garnish.
Original Text
CAPONS, A L'IVOIRE. THESE must be trussed and braized in the usual manner, and when done, the broth in which they have been braized should be strained through a sieve; then divested of every particle of grease, and clarified with a little white of egg. After this has been strained, it should be boiled down to the consistency of half-glaze, and when the capons are dished up, should be poured over them, and sent to table. It is also customary in serving this remove to use a rich Supreme sauce (No. 35), with small quenelles of fowl for garnish.
Notes
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