Recipe or source entry
Capon a la Regence
Truss, lard, and braize a capon as directed for braizing a neck of mutton, No. 419, without pickling it; and when glazed and dished up, garnish with a Toulouse ragout, No. 125, and serve.
Capon a la Regence
Source and transcription details
- Source
- Francatelli, 1868 edition
- Content status
- transcription
- Review status
- imported-unreviewed
- Legacy file
public/chapter10/capon-regence.html- Legacy revision
8531e8373e9b- Source checksum
37537f0802a19d8150c3983d1f2c058ecfe870ceecbe969e7443e56359f3dfc1- Legacy text checksum
41ea68b3119ebc87446900a35cfde71b5a4cd122ca0929ddc6aa9f3a39f1c974
Cite this page
Capon a la Regence. Charles Elmé Francatelli, in The Cook's Guide and Housekeeper's & Butler's Assistant (1868), digital transcription.
https://www.thecooksguide.com/chapter10/capon-regence.html