Capilotade of Fowl or Turkey

Dressed Game and Poultry à la Mode · De Salis, Mrs. (Harriet Anne) · 1888

Source: Dressed Game and Poultry à la Mode
Status: success · extracted 11 days ago
Not a recipe: No

Ingredients (8)

remains of a cold fowl or turkey ↝ Guinea hen, meat only, raw [Poultry Products]
three or four mushrooms ↝ Mushrooms, raw [Other vegetables and combinations]
parsley ↝ Parsley, raw [Not included in a food category]
a shalot
a piece of butter the size of a walnut ↝ Butter, stick, unsalted [Dairy and Egg Products]
flour ↝ Flour, 00 [Cereal Grains and Pasta]
salt to taste ↝ Salt, table, iodized [Spices and Herbs]
a little good-flavoured stock

Instructions (5)

Take the remains of a cold fowl or turkey, and cut it into neat joints.
Chop up three or four mushrooms, some parsley, a shalot, and a piece of butter the size of a walnut, and let all fry together for a short time.
Moisten with a little good-flavoured stock, and thicken with flour.
Add salt to taste, let the sauce boil well.
Put in the pieces of bird for a few minutes; take them out, arrange them on a dish, pour the sauce over, and serve.

Original Text

Capilotade of Fowl or Turkey.

Take the remains of a cold fowl or turkey, and cut it into neat joints. Chop up three or four mushrooms, some parsley, a shalot, and a piece of butter the size of a walnut, and let all fry together for a short time; then moisten with a little good-flavoured stock, and thicken with flour. Add salt to taste, let the sauce boil well, put in the pieces of bird for a few minutes; take them out, arrange them on a dish, pour the sauce over, and serve.

Notes

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