Capon In Cream (Kaplon z Kremem z Pieca)
1 capon or chicken, 5 to 6 pounds
2 cups chicken broth or stock
4 egg yolks
1 tablespoon melted butter
4 teaspoons flour
2 cups dairy sour cream
1 teaspoon salt
1/4 teaspoon pepper
Sprinkle cavity of bird with salt. Place in a large kettle. Add stock to kettle.
Cover. 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 teaspoon 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 a hollandaise sauce). Cool.
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 425 degrees about 20 minutes, or until sauce is
Meanwhile, boil liquid in which chicken was cooked until it is reduced to 1 cup
To serve, pour stock over capon. Carve at the table.