|Cold water||12 Cup (192 tbs)|
|Carrots||3 , sliced|
|Mixed poultry herbs||1 1⁄2 Teaspoon|
|Flour||1 3⁄4 Cup (28 tbs)|
|Heavy cream||3 Cup (48 tbs)|
|Ground red chili||2 Tablespoon|
|Ground nutmeg||3⁄4 Teaspoon|
|Mushrooms||1 1⁄2 Pound|
|Green chiles||12 , parched and peeled|
|Melted butter||6 Tablespoon|
|Lemon juice||1⁄2 Cup (8 tbs)|
|Pastry diamonds||60 (2-inch size, prepared from pie pastry)|
1 Place each whole capon in a large kettle. Add 4 cups cold water to each kettle along with 1 carrot, 1 onion, halved, 1 teaspoon salt and 1/2 teaspoon mixed poultry herbs. Simmer for about 1 hour, or until capons are tender. Cool in the broth.
2 Strip meat from the skin and bones and cut into bite-size pieces. Return the bones to the broth and simmer for at least 1 hour longer. Strain and chill the broth. (The giblets and the skin are not used for this dish.) When broth is cold, skim fat from the surface. Reserve 3 cups broth for the sauce.
3 In a large heavy pan combine 1/4 pound butter and the flour to make a thick roux. When butter is melted and combined with flour, add the reserved 3 cups chicken broth and the heavy cream. Stir to make a thick, creamy sauce. Season it with 2 tablespoons salt, the red chile, nutmeg and saffron. Blend well. Whirl in an electric blender until completely smooth. Cool.
4 Wipe off mushrooms with a damp cloth, trim base of stems, then slice thinly. Peel and finely chop remaining onions; chop the green chiles and the pimientos. Saute all vegetables in 6 tablespoons melted butter until onions are translucent. Drain vegetables on paper toweling.
5 Combine chicken and vegetables with the sauce. The recipe can be prepared up to this point the day before serving or can be frozen for later use before serving, add the lemon juice and mix well