Capon a la Pondichery

Draw, singe and truss a capon for an entree (No. 178), chop up finely a few onions, fry them colorless in butter, add to it some rice and moisten to three times its height with beef stock (No. 194a) seasoning with cayenne pepper, salt and butter; let boil then cook in the oven for twenty minutes. Line a buttered saucepan with carrots, onions and slices of fat pork, lay the capon on top and moisten with a little stock (No. 194a); let this reduce entirely then add more moistening and a bunch of parsley garnished with thyme and bay leaf. When the capon is done strain the stock, remove the fat and add it to the capon to keep it warm. Reduce the skimmed stock with veloute sauce (No. 415), curry, saffron and powdered sweet Spanish peppers; dress the rice on the bottom of a dish, lay the capon on top and cover it with a third of the sauce, serving the other two-thirds in a separate sauce-boat.