Recipe or source entry
Capon a la Piemontaise
Stuff a capon with truffles as in the preceding number; roast and dish it up; garnish with raviolis, No 167, pour some tomata sauce, No. 21, over it, and serve.
Source and transcription details
- Source
- Francatelli, 1868 edition
- Content status
- transcription
- Review status
- imported-unreviewed
- Legacy file
public/chapter10/capon-piemontaise.html- Legacy revision
8531e8373e9b- Source checksum
b046f5c93355dba6e45dbc41df93827edae8280317b68b280aaff0b0c2bd17f7- Legacy text checksum
6027ad8f8cf25cd6753b2f3b5c119efd3e7a17421bb43f8aa8daf08dece6cc50
Cite this page
Capon a la Piemontaise. Charles Elmé Francatelli, in The Cook's Guide and Housekeeper's & Butler's Assistant (1868), digital transcription.
https://www.thecooksguide.com/chapter10/capon-piemontaise.html