Chapter XVI · Poultry (Volaille) · No. 1531
1531—Chapon fin aux Perles du Périgord
Stuff the capon with fine truffles, and envelop it in very thin slices of cushion of veal. Braise it with best liqueur-brandy.
Dish and serve separately (1) the braising liquor in a sauceboat; (2) a timbale of cardoons with gravy.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 1531, p. 495. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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