Cappone Con Riso Capon With Rice Recipe

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.

Vote