Recipe courtesy of Maura Laverty
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Ingredients

Directions

Cut up the capon as for fricassee. Dip the pieces in lemon juice and then in 3 tablespoons seasoned flour. Brown in butter. Add bacon and small yellow onions, sprinkle with 1 tablespoon flour, and brown again. Flame the capon with Irish whiskey. Add salt, pepper, garlic, and allspice. Cover with burgundy and water and simmer gently 45-60 minutes.

For the sauce make a stock with the neck, feet, and giblets. Strain off the liquor from the bird and add to the stock. Reduce to half by rapid boiling. Thicken with the raw egg yolks and cream.

Serve the capon in a dish garnished with the pearl onions and mushrooms, each cooked separately in water and lemon juice. Pour part of the sauce over the capon and serve the remainder separately.

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