Capilotado of Pigeons or wild Ducks, or any Land or Sea Fowls roasted.

Preparation info

  • Difficulty

    Easy

Appears in

The Accomplisht Cook

By Robert May

Published 1660

  • About

Method

Take a pound of almond-paste, and put to it a Capon minc’t and stamped with the almonds, & some crums of manchet, some sack or white-wine, three pints of strong broth cold, and eight or ten yolks of raw eggs; strain all the foresaid together, and boil it in a skillet with some sugar to a pretty thickness, put to it some cinamon, nutmeg, and a few whole cloves, then have roast Pigeons, or any small birds roasted, cut them up, and do as is aforesaid, and strow on sugar and cinamon.