URGENT! Make a gift that will be doubled. We have $9,673 left to match by December 1st.
Click here to advertise on CatholicCulture.org

Catholic Recipe: Roast Capon with Truffles

    INGREDIENTS

  • 1 6-pound capon
  • 2 canned sliced white truffles
  • salt, pepper
  • 4 tablespoons melted butter
  • 1/2 cup Marsala wine
  • 1/2 teaspoon poultry seasoning
  • Details

  • Serves: 4
  • Prep Time: 16 hours total
  • Difficulty: • • •
  • Cost: n/a
  • For Ages: 15+
  • Origin: Italy

Also Called: Cappone Tartuffato

DIRECTIONS

Insert half of truffles under skin of breast; season bird. Fill cavity with remaining truffles; truss. Refrigerate 12 hours. Place capon breast side down on rack in shallow pan; brush with butter. Cover with foil. Roast 3 hours at 350°, basting often with wine combined with pan juices. Remove foil. Cook 30 minutes more, to brown. Serve with juices. Yield, 4 servings

Recipe Source: Catholic Cookbook, The by William I. Kaufman, The Citadel Press, New York, 1965
Fall 2014 Campaign
Subscribe for free
Shop Amazon
Click here to advertise on CatholicCulture.org

Recent Catholic Commentary

Art and theology, beauty and truth, work together in the New Evangelization November 21
Anatomy of Conversion November 21
Anatomy of Conversion November 21
It is a failure of mercy to deny sin November 20
Yesterday's news, tomorrow November 20

Top Catholic News

Most Important Stories of the Last 30 Days