Capon In Cream
|Capon/Chicken||6 Pound (1 whole)|
|Chicken stock/Broth||2 Cup (32 tbs)|
|Melted butter||1 Tablespoon|
|Dairy sour cream||2 Cup (32 tbs)|
Sprinkle cavity of bird with salt.
Place in a large kettle.
Add stock to kettle.
Simmer until just tender (about 1 hour).
Allow to cool.
Meanwhile, cream egg yolks and butter; add flour and blend thoroughly.
Stir in sour cream.
Season with 1 tea spoon salt and pepper.
Beat at high speed until stiff.
Cook until thickened in top of a double boiler, stirring constantly to keep from curdling or sticking (handle like hollandaise sauce).
Make cuts in capon as for carving, but without cutting through.
Place in a shallow baking pan.
Fill cuts with sauce, then spread remainder over the whole surface of the bird.
Bake at 425Â°F about 20 minutes, or until sauce is browned.
Meanwhile, boil liquid in which chicken was cooked until it is reduced to 1 cup of stock.
To serve, pour stock over capon.
Carve at the table.