Shakespeares Romeo Juliet Capon Capulet Food

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SHAKESPEARE'S ROMEO & JULIET CAPON CAPULET



Shakespeare's Romeo & Juliet Capon Capulet image

I LOVE vintage cookbooks and old community cookbooks. And I picked up ( second hand of course) a great cookbook called " Cooking with Shakespeare" This cookbook is dedicated "To all Shakespeare lovers...and especially to those actors, directors and producers of extraordinary talent and dedication who perpetuate his genius throughout the world.." I have not tried this recipe but it looks so interesting. In this great cookbook, here are recipes ( and quotes, drawings" for each play.

Provided by petlover

Categories     Poultry

Time 2h25m

Yield 8 serving(s)

Number Of Ingredients 8

6 -7 lbs capons, trussed
7 sprigs rosemary
1 large stalk celery, cut in half1/2 medium onion
2 1/2 tablespoons butter, plus 1 tb
1 1/2 tablespoons corn oil
0.5 (750 ml) bottle champagne (drink to rest!)
3 shallots, thinly sliced
salt and pepper

Steps:

  • 1. Force your finger under the breast skin and push one rosemary twig under the skin on each side of the breast.
  • 2. Force 1 or 2 sprigs under the skin in the back of the capon.
  • 3. Place 2-3 sprigs of rosemary, celery halves, amd 1/2 the onion into the cavity.
  • 4.Melt 1 1/2 Tb of butter in a stovetop casserole or dutch oven.
  • 5.Add the 1 1/2 Tb of corn oil and heat the casserole on the stove over medium.
  • 6. Place the capon in the casserole and brown on all sides for 25 minutes without letting the corn oil/butter burn ( use medium heat).
  • 7.Add 6 Tb of Champagne and cook gently, uncovered, on the stove for 1 1/2 hours.
  • 8.Remove Capon from casserole and keep it warm.
  • 9.After the cooking liquid cools down, skim off the surface fat.
  • 10. Melt 1Tb butter in a saucepan then add the shallots and cook until soft.
  • 11.Pour in the remaining Champagne and bring the mixture to a boil then add the reserved skimmed cooking liquid. Season to taste with salt and pepper.
  • 12. Carve Capon, place on a hot serving platter, then coat capon with a small amount of sauce. Pour rest of sauce in a sauceboat for serving.

Nutrition Facts : Calories 880.9, Fat 62.6, SaturatedFat 19.2, Cholesterol 264.9, Sodium 194.5, Carbohydrate 2.7, Fiber 0.1, Sugar 0.6, Protein 64.2

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