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Boiled Capon with Oyster Sauce
Whole five-pound capon simmered with vegetables and served with separate oyster sauce.
Method
Steps
Step 1
Use one whole capon corresponding to five-pound starting bird, about 2268 g before head and feet trimming.
Step 2
Singe, remove head and feet, draw, wipe dry and truss.
Step 3
Put it in the 5680 mL cold water; at the boil add the tablespoon salt, half teaspoon white pepper, sliced carrot, onion and small turnip, the tied two celery branches, two parsley branches and two leeks, two cloves, bay leaf and saltspoon thyme.
Step 4
Cover and boil gently for about ninety minutes, continuing until the whole bird reaches 82°C in the thickest part.
Step 5
Remove to a hot dish, untruss and drain all broth from the cavity.
Step 6
Strain the remaining capon broth and cool any surplus promptly in shallow containers before refrigerating.
Step 7
Prepare the complete oyster sauce once using thirty freshly opened Bluepoint oysters with all their recovered liquor and the separate 118 mL cold water.
Step 8
Bring to the boil and skim.
Step 9
Lift out the oysters intact, retaining their broth for straining into the roux.
Step 10
In a separate pan mix the two tablespoons melted butter and two tablespoons flour.
Step 11
Strain the oyster broth into this roux, add 118 mL cold milk, half teaspoon salt and saltspoon cayenne, and whisk for one minute.
Step 12
Return the oysters to the boiling sauce and cook for about two minutes, continuing until the oyster centres reach 74°C.
Step 13
Serve the hot sauce separately beside the capon.
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