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Capon in milk and honey
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| Artist: |
_ |
| Categories: |
Cheese & Eggs, Chicken, Dairy, Honey, Milk, Poultry |
| Yield: |
6 |
| Rating: |
0 |
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Ingredients:
| 4
| lbs | Capon, Cut Up Into Pieces | | 1/2
| cup | Flour | | 1/2
| tsp | Salt | | 1/8
| tsp | Pepper | | 3
| tbsp | Oil | | 3
| cup | Milk | | 1/3
| cup | Honey | | 3
| tbsp | Parsley, Fresh, Minced | | 2
| | Sage Leaf, Fresh, Minced | | 1
| tsp | Hyssop | | 1/2
| tsp | Savory | | 1/4
| tsp | Saffron | | 1/2
| tsp | Salt | | 1/8
| tsp | Pepper | | 1/3
| cup | Pine Nuts |
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Procedures:
| 1 | Mix the flour with ?teaspoon salt and 1/8 teaspoon pepper. | | 2 | Dredge the fowl in this mixture. | | 3 | Brown the pieces in oil in a large heavy saucepan until golden on both sides. | | 4 | Combine milk, honey, herbs, salt, and pepper in a bowl. | | 5 | Pour liquid over browned fowl in the saucepan, stirring to combine drippings with sauce. | | 6 | Cover and simmer about 20 minutes or until fowl is tender. | | 7 | Correct seasoning. | | 8 | Stir in pinones just before serving |
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