Breast Of Capon Recipe
Ingredients
| 6 double breasts of capon, wings attached | ||
| 2 tablespoons hot Marsala wine | ||
| Tomato Paste | 1/2 Teaspoon | |
| Flour | 1 Tablespoon | |
| Scant 1/2 cup stock | ||
| Sour cream | 1 1/2 Cup (16 tbs) | |
| Currant jelly | 1 Tablespoon | |
| Parmesan cheese | 1 Tablespoon, grated | |
| Butter | 4 Tablespoon | |
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
Remove meat from bone, leaving little wing bone at end.
Dust lightly with flour.
Brown quickly in foaming butter in skillet.
Pour in wine.
Remove capon.
Add tomato paste and flour.
Stir in stock.
Stir over heat until mixture thickens.
Carefully mix in sour cream.
Season with salt, pepper, jelly and cheese.
Return capon to pan.
Cover.
Cook gently 15 to 20 minutes.
Remove.
Arrange on ovenproof serving dish.
Pour over sauce.
Sprinkle with grated cheese.
Dot with butter.
Brown under broiler.
Serve with mushrooms with wine and dill.
Dust lightly with flour.
Brown quickly in foaming butter in skillet.
Pour in wine.
Remove capon.
Add tomato paste and flour.
Stir in stock.
Stir over heat until mixture thickens.
Carefully mix in sour cream.
Season with salt, pepper, jelly and cheese.
Return capon to pan.
Cover.
Cook gently 15 to 20 minutes.
Remove.
Arrange on ovenproof serving dish.
Pour over sauce.
Sprinkle with grated cheese.
Dot with butter.
Brown under broiler.
Serve with mushrooms with wine and dill.
Chef
