668. Capons, A La Chipolata

These are dressed in the same way as turkeys a la Chipolata (No. 66).

669. Capons, A L' Anglaise

Truss and boil two plump capons, and when they are done, dish them up, placing a neatly-trimmed tongue between them ; garnish round with boiled heads of broccoli or cauliflower, sauce the capons with a rich Bechamel sauce (No. 5), glaze the tongue and serve.

670. Capons, A La Jardiniere

These should be boiled and dished up as in the foregoing case. Garnish them with alternate groups of prepared vegetables, such as small carrots, turnips, flowerets of cauliflower, green peas, asparagus heads, and French-beans cut in the form of diamonds. Sauce the capons with Bechamel sauce, glaze the tongue and serve. In some cases the tongue may be replaced by an ornamental croustade of bread, fried of a light color, and filled with mashed potatoes, in which should be inserted some young carrots, and French-beans (cut in the form of pointed olives), and placed in alternate rows.

671. Capons, A La Macedoine

This method is very similar to the foregoing, with this exception, that the capons, when dished up, should be garnished with a well prepared Macedoine (No. 143); a border of very small heads of cauliflowers and bundles of sprue asparagus about two inches long, should also be placed alternately round the edges of the dish; sauce with Allemande and serve.

672. Capons, A La Printaniere

Truss and boil two fat capons, and when they are done, dish them up with a nicely trimmed and glazed tongue, in the centre; sauce them with a Printanie're sauce (No. 21); garnish them round with a border of small deep cups, cut out of young turnips ; these when boiled in white broth with a little butter, sugar, and salt, should be drained on a napkin, and filled with carrots scooped out in the form of very small peas or olives, and also with young green-peas : these cups when disposed alternately round the dish, will be found to produce a very pretty effect.

673. Capons, A L'Ivoire

These must be trussed and braized in the usual manner, and when done, the broth in which they have been braized should be strained through a sieve, then divested of every particle of grease, and clarified with a little white of egg. After this has been strained, it should be boiled down to the consistency of half-glaze, and when the capons are dished up, should be poured over them, and sent to table. It is also customary in serving this remove to use a rich Supreme sauce (No. 38), with small quenelles of fowl for garnish.

674. Capon, Au Gros Sel

This is dressed in the manner described in the first part of the foregoing article; a little rock salt should, however, be placed upon the breast, just before sending it to table.

675. Capon, A L'Estragon

Braize the capon in the usual way; when done, the broth in which it has been braized must be clarified, and a few sprigs of green tarragon thrown into it while boiling; the consomme should tnen be strained through a napkin, and boiled down nearly to the consistency of half-glaze, to be poured over the capon when served. Some leaves of green tarragon must be boiled for a minute or two in water, and used to ornament the breast of the capon.