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Catholic Recipe: Roast Capon with Truffles


  • 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


Serves: 4

Prep Time: 16 hours total

Difficulty: • • •

Cost: n/a

For Ages:15+

Origin: Italy


Food Categories (2)


Feasts (1)


Seasons (1)

Also Called: Cappone Tartuffato


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