Capon In Cream Recipe
Are you looking for a Capon In Cream recipe made in the authentic way? The Capon In Cream is made with Chicken which is easily available at any grocery store. In my view, if one calls oneself a good cook, one must have a personal recipe of Capon In Cream, just like I do.
Ingredients
1 capon or chicken (5 to 6 pounds)
Salt
2 cups chicken stock or broth
4 egg yolks
1 tablespoon melted butter
4 teaspoons flour
2 cups sour cream
1 teaspoon salt
1/4 teaspoon pepper
Directions
1. Sprinkle cavity of bird with salt. Place in a large kettle.
2. Add stock to kettle. Cover. Simmer until just tender Allow to cool.
3. Meanwhile, cream egg yolks and butter; add flour and blend thoroughly. Stir in sour cream. Season with 1 teaspoon salt and pepper. Beat at high speed until stiff. Cook until thickened in top of a double boiler, stirring constantly to keep from curdling or sticking (handle like hollandaise sauce). Cool.
4. Make cuts in capon as for carving, but without cutting through. Place in a shallow baking pan. Fill cuts with sauce, then spread remainder over the whole surface of the bird.
5. Bake at 425°F about 20 minutes, or until sauce is browned.
6. Meanwhile, boil liquid in which chicken was cooked until it is reduced to 1 cup of stock.
2. Add stock to kettle. Cover. Simmer until just tender Allow to cool.
3. Meanwhile, cream egg yolks and butter; add flour and blend thoroughly. Stir in sour cream. Season with 1 teaspoon salt and pepper. Beat at high speed until stiff. Cook until thickened in top of a double boiler, stirring constantly to keep from curdling or sticking (handle like hollandaise sauce). Cool.
4. Make cuts in capon as for carving, but without cutting through. Place in a shallow baking pan. Fill cuts with sauce, then spread remainder over the whole surface of the bird.
5. Bake at 425°F about 20 minutes, or until sauce is browned.
6. Meanwhile, boil liquid in which chicken was cooked until it is reduced to 1 cup of stock.
