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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
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