Capon à la Nanterre

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 (12)

stuffing

liver of the capon ↝ Chicken, capons, giblets, raw [Poultry Products]
a dozen roasted chestnuts ↝ Chestnuts [Nuts and seeds]
a piece of butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
parsley ↝ Parsley, raw [Not included in a food category]
green onions ↝ Onions, green, raw [Onions]
very little garlic ↝ Garlic, raw [Vegetables and Vegetable Products]
two yolks of eggs ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]
salt ↝ Salt, table, iodized [Spices and Herbs]
pepper ↝ Spices, pepper, black [Spices and Herbs]

for roasting

buttered paper ↝ Rice paper [Crackers, excludes saltines]

for brushing

the yolk of an egg diluted in a little lukewarm batter ↝ Egg, yolk only, raw [Eggs and omelets]

for browning

breadcrumbs ↝ Bread, crumbs, dry, grated, seasoned [Baked Products]

Instructions (3)

Make a stuffing with the liver of the capon, a dozen roasted chestnuts, a piece of butter, parsley, green onions, very little garlic, two yolks of eggs, salt and pepper.
Stuff the capon, and then roast it, covering it with buttered paper.
When it is cooked, brush it over with the yolk of an egg diluted in a little lukewarm batter; sprinkle breadcrumbs over all, and let it brown, and serve with a sharp sauce.

Original Text

Capon à la Nanterre.

Make a stuffing with the liver of the capon, a dozen roasted chestnuts, a piece of butter, parsley, green onions, very little garlic, two yolks of eggs, salt and pepper. Stuff the capon, and then roast it, covering it with buttered paper. When it is cooked, brush it over with the yolk of an egg diluted in a little lukewarm batter; sprinkle breadcrumbs over all, and let it brown, and serve with a sharp sauce.

Notes

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