Home › The Waldorf Kitchen › Roasted Capons with Noodles

Roasted Capons with Noodles

Prepare a capon, as for braised capons, financiere, covering the breast with slices of bacon-fat instead of larding them. Wrap some brown paper round the capon, and roast it before a good fire. When it is done move it from the spit, and take off the bacon, Moisten some noodles with German sauce, and add to this some Parmesan cheese and chicken glaze. Place the noodles on a dish two inches in thickness, put the capon on them, and serve with German sauce. Stewed Capon, French Style Pluck, singe and draw a capon, wipe it thoroughly both inside and out, rub it well with lemon and truss; tie some slices of bacon fat over, put it into a saucepan with an onion cut in slices, pour over one breakfast cupful of good stock or gravy, and stew gently on the side of the fire until the bird is done. Place it on a dish, and serve.