CookEat Recipe
Capon au Gros Sel
Whole capon poached with larding-pork wrap and vegetables, served without the pork wrap. Source : Alexander Filippini, The International Cook Book (1906), filippini-1906-1762. Adaptation documentaire ; illustration synthétique. Recette non cuisinée ni mesurée par cette campagne. Adaptations : Whole poultry82°C; raw larding pork must fully cook and is removed; do not return used broth to stored cold stock. Limites : Capon purchasing/edible mass, larding-pork slices and water volume unknown.
Method
Steps
Step 1
Remove head/feet, singe and draw selected inspected capon; wipe hygienically and truss. Wrap all around with thin raw larding-pork slices and tie securely.
Step 2
Put capon with carrots, turnips, tied parsley/chervil in a pan and add clean water enough to cover. Add a good teaspoon salt and half teaspoon pepper, cover and gently boil thirty minutes.
Step 3
Add six onions and simmer about one hour longer. Check thickest whole-bird meat reaches at least 82°C and any larding pork is fully cooked; extend cook if needed. Lift, untie and REMOVE larding pork, untruss. Plate capon with edible vegetables, excluding herb bundle, and sprinkle final teaspoon coarse salt.
Step 4
Source asks to skim and strain capon broth into No701 white-broth pot. This is a separate optional stock-use branch; if chosen, add only to a fresh food-safe simmering stock and cool/store safely, and do not double-count No701 as a parent of plated capon.
Cooked it? Rate it.
Cooked 0 times