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Recipes ( 2 )

Boiled Capon with Sausage Stuffing and Celery Sauce
1 8-pound capon 1 pound Champagne sausage cut into 1-inch lengths (page 87) 1 bay leaf 3 sprigs fresh thyme, or 1/2 teaspo

Tags: capon onion crumbled carrots champagne sausage thyme celery stalks butter heavy cream salt black pepepr lemon juice Boiled Capon with Stuffing and Celery Sauce

Creamy Mushroom & Pea Sauce
1/3 cup butter 2 cups sliced mushrooms 2/3 cup creme fraiche 2 egg yolks 1/2 cup grated Parmesan cheese salt and fresh

Tags: egg mint butter mushrooms creme fraiche parmesan cheese salt black pepepr green peas Creamy Mushroom & Pea Sauce

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