Capon Par Excellence
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INGREDIENTS 1/4 pound butter
1/8 pound salt pork, diced
1 fat capon
3 large carrots
6 small white onions stuck with cloves
Marjoram or thyme
3 stalks celery
3 large sprigs of parsley
12 whole peppercorns
2 cans consommé
1 clove garlic, minced
2 bay leaves
2 cans bouillon
Dry white wine
Salt
Young vegetables, to taste
Hollandaise Sauce, optional
1/2 cup heavy cream, optionalPreheat oven to 300 degrees.
Melt in a heavy pot 1/4 pound butter and 1/8 pound diced salt pork. Place the capon in this and brown all over, turning from side to side. Remove capon and place in a slow oven to keep warm while the following "vegetable bed" is prepared; - 3 large carrots cut into pieces, 6 small white onions stuck with cloves, a scattering of marjoram or thyme, 3 cut-up stalks of crisp celery, 3 sprigs parsley, and a dozen peppercorns.
Place capon on top of the "vegetable bed." Add 2 cans consommé, 1 minced clove garlic, and 2 bay leaves. Cover and put on low flame until liquid is reduced by 1/2. Carefully skim off fat and fill pot once more, this time with 2 cans bouillon and same amount of dry white wine. Salt well, replace cover, and stew slowly until done.
Remove capon skin. Carve bird into tiny pieces, place on a hot platter, and cover with some of the well-strained juices. Garnish with young vegetables, such as peas, baby carrots, baby lima beans, parsley potato balls.
Makes 6 servings
NOTE: You can accompany this dish with Holladaise Sauce with heavy cream whipped in at the moment of serving whipped to a froth, if you wish. It is not necessary in using this recipe for everyday use.