Catholic Recipe: Roast Capon with Truffles
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
