676. Capon And Rice. After The Capon Has Been Drawn, Wash The Inside Thoroughly Clean, And Absorb All The Moisture With A Napkin. Then Nearly Fill The Capon

with rice, boiled quite soft in white broth, and mixed with a spoonful of white sauce; it should afterward be trussed for boiling, and placed in an oval stewpan, with an onion stuck with two cloves, and a carrot. Add as much white broth as will cover the breast of the fowl, over which lay an oval piece of buttered paper; place the lid on the stew-pan, and about an hour before it is wanted set it to boil gently on a slow fire. When done, drain the fowl, and having removed the strings, place it upon its dish, garnish it round neatly with rice, previously boiled in white broth, to which has been added a large spoonful of white sauce, two yelks of eggs, a little mignionette pepper, grated nutmeg, and a small pat of fresh butter. Work the rice over a brisk stove-fire for five minutes, and then, with two table-spoons, mould it into the form of large eggs, and place these round the capon in a close border: sauce the capon with Supreme or Bechamel sauce, and serve.

If the capon is intended to be served plain, the sauce, etc, must be omitted, and instead of masking it with sauce, pour some essence of fowl under it; this may be obtained by clarifying some of the broth in which it has boiled, and afterward boiling it down to the consistency of half-glaze.

677. Capon A La Milanaise

Truss and boil a capon in the usual way, and when done, dish it up, and garnish it with a ragout of macaroni dressed with truffles, red tongue, and mushrooms; place a border of rissoles (No. 1020) round the dish, and serve.

678. Capon With Macaroni

Boil the capon as directed for the capons a la Godard; dish it up, and garnish it with macaroni, prepared as follows: - Boil half a pound of Naples macaroni in two quarts of water, with a small pat of butter, a little salt and mignionette pepper; when it is done, drain it in a colander, cut the pipes into pieces, two inches long, and put them into a stewpan, with 6 oz. of grated Parmesan cheese, two pats of butter, a little mignionette pepper, and a large spoonful of white sauce ; stir the macaroni, or rather toss it, over a brisk fire, and when the cheese is incorporated with the sauce, etc, use it as directed; mask the breast of the capon with Bechamel, and serve.

679. Capon With Nouilles

Braize the capon as directed in the foregoing article, and when done, dish it up, and garnish round with the nouilles, previously prepared for the purpose, in the following manner: - Parboil the nouilles in water for five minutes, throw them on to a sieve to drain the water from them, and afterward replace them in the stewpan; season with mignionette pepper, a little grated nutmeg, and a pat of butter; moisten with about a quart of good broth, cover with a round of buttered paper, place the lid on the stewpan, and set the nouilles to simmer gently on a slow fire for about an hour; then remove the paper, and add a ragout-spoonful of Allemande sauce and two ounces of grated Parmesan cheese; toss the whole together over the fire until well mixed, and then use them as before directed; sauce the poulard, or capon, with Supreme or Allemande sauce, and serve.

* Nouilles are a kind of vermicelli prepared in the following manner: Place six ounces of sifted flour upon a marble slab or paste-board; make a well in the centre by spreading the flour out in the form of a ring with the back of the hand; then place therein a little salt, and add a tea-spoonful of water to melt it; after which, add the yelks of five eggs, and knead the whole well together into a firm, smooth, compact paste ; and after allowing it to rest for ten minutes, roll it out as thin as paper, and then divide it into bands three inches wide, cut these into very fine shreds, and spread them upon a large sieve to dry.

In addition to the foregoing methods of dressing capons, they may also be served with celery-sauce, oyster, green Ravigotte sauce, or with cray-fish, or Financiere ragouts.

Poulards are dressed in the same manner as capons.