Chapon A La D'albufera - Capon, D'albufera Fashion

Proceed exactly as for Capon, Derby Fashion, with the exception of the moistening, for which use white veal gravy instead of brown. Conduct the cooking and dressing in the same manner, and finish the gravy with enough veloute cream sauce to give it consistency.

Note. - The sauce should be of a golden hue.

Chapon A La Piemontaise - Capon, Piedmontese Fashion

Follow the directions given for Capon, Derby Fashion. Cook the rice as stated, and add 2 ounces each of truffles, mushrooms and cooked smoked ham cut in small squares.

Dress the capon on a fried crust of bread, surround it with chicken livers sauted in butter; add I gill of tomato sauce to the gravy, and pour some over the capon, and serve the rest separate.

Chapon A La Doria - Capon, Doria Fashion

Singe and draw a capon as instructed for a la Derby; truss it to a nice shape, and cover the breast with slices of fat pork; braise it in white veal stock.

When done, remove the pork and strings, make an incision around the breast, and remove it so as to leave a hollow; cut the breasts in slices, and fill the hollow with a garnishing of cocks' combs and kidneys, mushrooms and olive-shaped truffles, all of this mixed with veloute cream sauce; replace the breast in its old position, and cover the whole with a thickly reduced veloute cream sauce, to which add some grated Parmesan cheese, and put to bake in a slow oven until nicely colored.

Chapon Souffle - Capon Souffled

Prepare a capon as indicated for Capon, Doria Fashion. Fill it with the same ingredients, and cover it with the breast cut in neat slices; cover the breast with the following preparation, giving the capon its original shape, or at least trying to give it a pleasant, somewhat plump appearance.

Pound fine in the mortar I pound of breast of fowl, add 3 ounces of foie gras and the whites of 2 eggs; season with salt, pepper and nutmeg and rub through a fine sieve; set on ice, and incorporate 5 gills of thick cream, by degrees only; at last add the whipped whites of 2 eggs.

Set the capon in a saucepan in which it can be handled easily, moisten with enough chicken or veal stock to prevent scorching, set on the fire, cover and cook in a slow oven for 30 to 40 minutes.

Dress on a bed of rice cooked in chicken stock, or on a support of hominy, and serve separately some veloute cream sauce.

Chapon Desosse Farci A La Banquiere - Boned Capon, Stuffed, Banker's Fashion

Singe, draw and bone a Philadelphia capon, laying aside the drumsticks. Prepare a forcemeat with 1 pound each of turkey breast, lean pork and fat pork, to which add 1/2 pound of bread crumbs soaked in milk. Chop and pound the meat very fine, season with allspice, pepper, salt, a half pony of brandy and one of sherry, and some truffle juice. Cut into 1/2-inch squares 4 ounces of smoked beef tongue, 1/2 pound of truffles and 1 pound of fat goose liver (foie gras au naturel); mix these ingredients with the forcemeat, fill up the capon, and sew the bird together, trying to give it as much as possible its natural shape.

Line the bottom of a braising pan with a few slices of raw ham, 3 or 4 sliced carrots, 1/2 dozen sliced onions, a few parsley roots, 2 bay leaves, a sprig of thyme, and 1 dozen pepper corns; lay the capon thereon, surround with a few broken veal bones, set on the range, and after the vegetables are slightly browned, moisten with half veal stock and half consomme; cover tightly and cook in the oven for 2 1/2 hours, basting the capon every once in a while.

When done, strain the gravy, add a pinch of sugar and thicken with cornstarch diluted with a little sherry.