Capão à Moda de Mõlho de Perdiz


Capon with Liver Sauce (Literally, with the style of partridge sauce)

Capão à Moda de Mõlho de Perdiz from an author known only as Cheq. Carneiro

We have not yet tested this recipe. It is recorded here to allow experimentation and verification.
  • 1 cold roasted or steamed chicken
  • 6 duck livers
  • 4 hard-boiled eggs
  • salsa (parsley) or celery, chopped
  • lemon juice
  • salt and pepper to taste
  • olive oil to taste

Cook livers in a little water then mince together with the hard-boiled yolks. Mix in the rest of the ingredients*, make it a thin paste and thickly coat the chicken.

Serve in a large platter with parsley decoration. A slice of neatly cut bread, fried golden brown, can be served under each piece of chicken.

*     Alternatively, soak the chopped garlic overnight in lemon juice, drain when using the next day, and just use the juice instead of the chopped parsley. You will find it a real tip-top taste.

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