Recipe or source entry
Capon a la Perigueux
Stuff a capon with truffles as directed for sucking-pig, No. 445; truss it in the usual way; roast and dish it up; garnish with quenelles; sauce with perigueux sauce, No. 67, and serve.
Source and transcription details
- Source
- Francatelli, 1868 edition
- Content status
- transcription
- Review status
- imported-unreviewed
- Legacy file
public/chapter10/capon-perigueux.html- Legacy revision
8531e8373e9b- Source checksum
4c35fdde127b797b1677ac4caa8085d072ac1c2b366ca3832cf6ff64b8499d9d- Legacy text checksum
1261e15842bb62a51cafca664ab8e66772ac279967b35bf45754f148db046571
Cite this page
Capon a la Perigueux. Charles Elmé Francatelli, in The Cook's Guide and Housekeeper's & Butler's Assistant (1868), digital transcription.
https://www.thecooksguide.com/chapter10/capon-perigueux.html