Name: Capon with Wild Mushrooms and Mint Béarnaise
Yield: Serves 6 to 8
Cuisine: United States
Ingredients: 1 cup coarsely chopped mirepoix; 1 bouquet garni; 6 leeks, trimmed, rinsed thoroughly; 8 small new potatoes; 24 small carrots, peeled; 24 small white onions, peeled; 1 cup mint béarnaise; 6 fresh marrow bones, each 3 inches long; 2 sprigs fresh thyme; 6 slices bacon, cut into ½-inch pieces, parboiled 10 minutes; 4 sprigs fresh tarragon; 6 fresh chanterelles or other wild mushrooms; 2 large turnips, peeled but peelings reserved, quartered; 1 five-pound capon, boiling fowl, or roasting chicken; 2 quarts water or stock; salt

Preparation info

Serves
6 to 8

Difficulty
Medium

Appears in

Jeremiah Tower's New American Classics

By Jeremiah Tower

Published 1986

About

If you cannot find a capon, any large chicken, even a roasting chicken, will do for this recipe. The main thing is not to use a little, 1½-pound chicken that will cook so quickly that the broth will get no flavor from the meat and the meat no flavor from the vegetable broth. The same recipe could be used for game birds, and the size and age of any of the birds will determine the cooking time.

Ingredients

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Ingredients

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