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Classic
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page 160
before serving put in some flour browned in butter and, according to taste, some
sweetbreads (see A,35), asparagus or cauliflower, cook until tender, but it
should not in the least be broken up. Take the fat from the turkey gravy and add
to it the cooked gravy, which, like every other fricassee gravy, should be well
bound, together with a few lemon slices without the seeds; stir through it the
yolks of 2 eggs and then serve the turkey in its own gravy with bread-, sponge-
or veal dumplings, which have been brought to a boil in salted water. Send to
the table with croutons which are served instead of pastry. If the hen-turkey
was not a young one it should be parboiled at least 1 to 3 hours before cooking
it entirely done in the fricassee gravy as above described.
174. Roast Capon. The capon is gotten ready like the turkey, well larded and
covered with fat pork slices and slowly roasted in butter about 1 1/2 hours,
according to age.
175. Stewed Capons with various kinds of Sauces. After the capon is ready for
cooking line the bottom of a clean kettle with fat pork slices and put in celery
slices, carrots, parsley root, parsnips, eschalots, lean raw ham, coarse spices
and salt, then the capon; cover it with fat pork slices, add bouillon and stew
slowly until done, but not too soft. Serve with either oyster-, mushroom or crab
sauce. For a small capon take from 1-2 cupfuls of bouillon.
Instead of serving the capon with a sauce, it may be brought to the table in a
fine ragout if preferable; or else it may be cut up. Pour over it a truffle
sauce and put a border of boiled rice around the edge of the dish.
176. Baked Puffs of Capon Remnants. Entree. Remove skin and sinews from all the
remnants and chop the latter very finely. Crack all the bones and boil them
thoroughly, cooking with the broth flour lightly browned in butter, add a cupful
of thick sweet cream and a trifle of extract of beef, salt and pepper, and cook
the whole to a thick, smooth sauce. Mix the chopped meat with the sauce, add the
yolks of 4 eggs, 2 heaping tablespoonfuls of fresh butter, stir the frothed
whites of the eggs through the mass, fill it into a mould and bake for 30
minutes. Send to the table without any sauce.
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