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
Subscribe for free
Click here to advertise on CatholicCulture.org

Recent Catholic Commentary

St. Augustine's warning to pastors 2 hours ago
Side effects of the Pill? Oh, don't worry. 22 hours ago
Scotland demonstrates the provisional nature of sovereignty September 17
Targeting the Pope? September 16
Gregory the Great, Christ, the Church and the Soul in the Song of Songs September 16

Top Catholic News

Most Important Stories of the Last 30 Days