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To Make Sweet Capilotade

This is an excerpt from Ouverture de Cuisine
(France, 1604 - Daniel Myers, trans.)
The original source can be found at

To make sweet Capilotade. Take cold roast, capon, coney, or other kinds of fatty roasts, cut into pieces two or three fingers, & put to boil with wine, butter, oranges in little pieces, & candied quince also in little pieces, currants, nutmeg, & cinnamon, & sugar, when well boiled together make covers of paste as big around as a trencher, & fry in butter, then take the covers, put them on a plate, then put the meat two or three pieces with the pieces of quince & orange: then put together another cover of paste that is fried, & meat with quince thereon until four layers & cast the broth thereon, & put them with the plate into the oven, make them boil three or four boilings, that the plate will be covered, then put sugar & cinnamon thereon, & serve so.


Other versions of this recipe:

To make parmesan Capilotade (Ouverture de Cuisine)

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