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No 139 Cappone con Riso (Capon with Rice)

(Sauces) - (The Cook's Decameron: A Study In Taste For Italian Dishes)







Ingredients: Capon, veal forcemeat, fat bacon, stock, rice,
truffles, mushrooms, cocks' combs, kidneys or fowls' liver, supreme
sauce, milk, Chablis.
Stuff a fine capon with a good firm forcemeat made of veal, tongue,
ham, and chopped truffles; cover it with larding bacon; tie it up
in buttered paper, and cook it in very good white stock. In the
meantime boil four ounces of rice in milk till quite stiff, mix in
some chopped truffles, and make ten little timbales of it. Take
out the capon when it is sufficiently cooked and place it on a
dish; garnish it with cooked mushrooms, cocks' combs, kidneys, or
fowls' livers, and pour a sauce supreme (No. 16) over it; round the
dish place the timbales of rice, and between each put a whole
truffle cooked in white wine. Serve a sauce supreme in a sauce
bowl.











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