Capon of the North

1 hours Prep: 20 minutes Cook: 1 hours

273 calories per serving view nutrition facts

12 servings suggest servings

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Ingredients

6	pounds	capon
1/4	cup	flour, all-purpose
1	cup	butter
1/2	pound	bacon	diced
5	small	onions	yellow
3/4	cup	irish whiskey
1	each	garlic clove
1/2	teaspoon	allspice	ground
1	cup	red wine	dry
2	each	egg yolks
2	tablespoons	light cream
1	pound	pearl onions
1	pound	mushrooms

Directions

Cut up capon as for fricassee.

Dip pieces into lemon juice and then into 3 tablespoons flour, seasoned with salt and pepper.

Brown in butter. Add bacon and small yellow onions; sprinkle with 1 tablespoon flour, and brown again.

Flame capon with Irish whisky. Add salt, pepper, garlic, and allspice.

Cover with wine and simmer gently for 60 minutes or until done.

For the sauce make a broth with the neck, feet, and giblets.

Strain off the liquor from the bird and add to the broth.

Reduce to half by rapid boiling.

Thicken with raw egg yolks beaten with cream; reheat but do not boil after adding egg.

Serve capon in a dish garnished with the pearl onions and mushrooms, each cooked separately in water and lemon juice.

Pour part of the sauce over the capon and serve the remainder separately.

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Nutrition Facts

Serving Size 111g

Amount per Serving

Calories 273 79% of calories from fat

	% Daily Value*
Total Fat 24.0g	37%
Saturated Fat 13.0g	63%
Trans Fat 0.0g
Cholesterol 63mg	21%
Sodium 550mg	23%
Total Carbohydrate 7.0g	2%
Dietary Fiber 1.0g	4%
Sugars 2.0g
Protein 9.0g	18%

Vitamin A	10%		Vitamin C	5%
Calcium	2%		Iron	4%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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