No. 1036 — Braised Capon or Poularde in Truffle Sauce
English historical translation of Molokhovets recipe No. 1036 from the 1901 Russian cookbook, retaining original methods and measures.
Line the bottom and sides of a saucepan with thin strips of pork fat and root vegetables. Add the capon, then more pork fat, bay leaf, pepper and cloves.
When the roots are browned, add a glass of broth. Add more broth from time to time and braise covered until the bird is tender, first over higher heat and then very gently.
Cut into portions, arrange on a serving platter and make the sauce.
Cut two to four truffles into strips and pour over a small glass of red wine and another of rum. Add broth to the capon's strained cooking juices to make about two glasses of sauce in all.
Bring to the boil, strain and skim the fat, mix with the truffles and wine and bring to the boil two or three more times. Pour over the bird.
Alternatively serve with champignon sauce, Nos. 435–436, or shallot sauce No. 419.
To provide
1 capon, ¼ Russian pound of pork fat and 1 carrot 1 parsley root, 1 leek and optionally 2 onions 10 allspice berries 1–2 bay leaves 2–4 cloves | For the sauce: 2–4 truffles 1 small glass of red wine 1 small glass of rum or 2 of Madeira |