Capon Of The North Recipe
Yield: 8 ServingsRecipe by luhu.jp
Ingredients:
-JUDI M. PHELPS,
1: Capon about 6 lbs,
Juice of 2 lemons,
1/4 cup: All-purpose flour,
Salt and pepper,
1 cup: Butter,
1/2 lbs: Bacon, diced
5 small: Yellow onions,
3/4 cup: Irish whisky,
1: Garlic clove,
1/2 tsp: Ground allspice,
1 cup: Dry red wine,
1 cup: , water
2: Egg yolks,
2 tbsp: Light cream,
1 lbs: Pearl onions,
1 lbs: Mushrooms,
Directions:
Cut up capon as for fricassee. Dip pieces into lemon juice and then
into 3 tablespoons flour, seasoned with salt and pepper. Brown in
butter. Add bacon and small yellow onions; sprinkle with 1 tablespoon
flour, and brown again. Flame capon with Irish whisky. Add salt,
pepper, garlic, and allspice. Cover with wine and simmer gently for
60 minutes or until done.
For the sauce make a broth with the neck, feet, and giblets. Strain
off the liquor from the bird and add to the broth. Reduce to half by
rapid boiling. Thicken with raw egg yolks beaten with cream; reheat
but do not boil after adding egg.
Serve capon in a dish garnished with the pearl onions and mushrooms,
each cooked separately in water and lemon juice. Pour part of the
sauce over the capon and serve the remainder separately. Makes 8 to
10 servings. Source: Womans Day Encyclopedia of Cookery.
Shared and MM by Judi M. Phelps. jphelps@shell.portal.com or
jphelps@best.com
Source from luhu.jp
into 3 tablespoons flour, seasoned with salt and pepper. Brown in
butter. Add bacon and small yellow onions; sprinkle with 1 tablespoon
flour, and brown again. Flame capon with Irish whisky. Add salt,
pepper, garlic, and allspice. Cover with wine and simmer gently for
60 minutes or until done.
For the sauce make a broth with the neck, feet, and giblets. Strain
off the liquor from the bird and add to the broth. Reduce to half by
rapid boiling. Thicken with raw egg yolks beaten with cream; reheat
but do not boil after adding egg.
Serve capon in a dish garnished with the pearl onions and mushrooms,
each cooked separately in water and lemon juice. Pour part of the
sauce over the capon and serve the remainder separately. Makes 8 to
10 servings. Source: Womans Day Encyclopedia of Cookery.
Shared and MM by Judi M. Phelps. jphelps@shell.portal.com or
jphelps@best.com
Source from luhu.jp