The 1901 Cookbook Archive
No. 1040 — Braised Capon or Poularde Stuffed with Liver and Truffles
English historical translation of Molokhovets recipe No. 1040 from the 1901 Russian cookbook, retaining original methods and measures.
See the turkey stuffed with liver and truffles, No. 1056. Prepare half the amount of stuffing.
Serve with brown sauces, Nos. 406–408. No further directions are given.
Original source: Read Russian recipe No. 1040. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.