Divan, Royal York
- 6 orders fresh asparagus or fresh broccoli
- 1 young capon, 5 pounds
- Few carrots, onions, celery
- Salt and peppercorns
- 4 tablespoons butter
- 1/2 cup flour
- 3 egg yolks
- Cream
- Parmesan Cheese
Steam the asparagus or broccoli until just tender, drain. Boil the capon in 4 quarts of water with a few carrots, onions and celery; season with pepper and saltcorn. When cooked remove from broth and cool, slice the breast
Melt butter in saucepan, blend in flour and cook for 3-4 minutes; add egg yolks beaten with a little cream and mix well but do not allow to boil.
Place cooked asparagus in flat baking dish, arrange the sliced capon over asparagus, cover with the sauce and delicately sprinkle with a little Parmesan cheese. Bake in hot oven until browned.
Melt butter in saucepan, blend in flour and cook for 3-4 minutes; add egg yolks beaten with a little cream and mix well but do not allow to boil.
Place cooked asparagus in flat baking dish, arrange the sliced capon over asparagus, cover with the sauce and delicately sprinkle with a little Parmesan cheese. Bake in hot oven until browned.
Submitted by Jun 2, 2009
15 min
30 min
45 min