Best Shakespeares Romeo Juliet Capon Capulet Recipes

Shakespeare's Romeo & Juliet Capon Capulet image

Provided by petlover

Categories Poultry

Time 2h25m

Yield 8 serving(s)

Number Of Ingredients 8

6 -7 lbs capons, trussed
7 sprigs rosemary
1 large stalk celery, cut in half1/2 medium onion
2 1/2 tablespoons butter, plus 1 tb
1 1/2 tablespoons corn oil
0.5 (750 ml) bottle champagne (drink to rest!)
3 shallots, thinly sliced
salt and pepper

Steps:

1. Force your finger under the breast skin and push one rosemary twig under the skin on each side of the breast.
2. Force 1 or 2 sprigs under the skin in the back of the capon.
3. Place 2-3 sprigs of rosemary, celery halves, amd 1/2 the onion into the cavity.
4.Melt 1 1/2 Tb of butter in a stovetop casserole or dutch oven.
5.Add the 1 1/2 Tb of corn oil and heat the casserole on the stove over medium.
6. Place the capon in the casserole and brown on all sides for 25 minutes without letting the corn oil/butter burn ( use medium heat).
7.Add 6 Tb of Champagne and cook gently, uncovered, on the stove for 1 1/2 hours.
8.Remove Capon from casserole and keep it warm.
9.After the cooking liquid cools down, skim off the surface fat.
10. Melt 1Tb butter in a saucepan then add the shallots and cook until soft.
11.Pour in the remaining Champagne and bring the mixture to a boil then add the reserved skimmed cooking liquid. Season to taste with salt and pepper.
12. Carve Capon, place on a hot serving platter, then coat capon with a small amount of sauce. Pour rest of sauce in a sauceboat for serving.

Nutrition Facts : Calories 880.9, Fat 62.6, SaturatedFat 19.2, Cholesterol 264.9, Sodium 194.5, Carbohydrate 2.7, Fiber 0.1, Sugar 0.6, Protein 64.2

Creamed Celery, from 1928 image

Provided by Annacia

Categories Vegetable

Time 40m

Yield 4 serving(s)

Number Of Ingredients 8

Steps:

Cut celery to 1 inch pieces.
Cover with water and cook till tender but not soft.
Drain, saving the celery liquid.
Melt the butter, mix in the flour and gradually blend in the milk to make a smooth white sauce.
Use some saved celery liquid to thin the sauce if needed and save the rest for the soup pot.
Mix the cooked celery into the sauce and turn into a well buttered dish (oven proof).
Sprinkle the cheese over the top.
Sprinkle the crumbs that have been lightly browned in the butter over the top of the dish.
Bake in a moderate oven (350 degrees) for about 20 mins or until the cheese melts and the mixture is heated through/.