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Capon Eugene Recipe
|Crushed rosemary||1 Pinch|
|Crushed basil||1 Pinch|
|Mushrooms||1⁄2 Pound, sliced|
|Sherry||1⁄2 Cup (8 tbs)|
|Light cream||1 Cup (16 tbs)|
Serving size: Complete recipe
Calories 5787 Calories from Fat 3939
% Daily Value*
Total Fat 439 g675.3%
Saturated Fat 156.5 g782.6%
Trans Fat 0.1 g
Cholesterol 1871.4 mg
Sodium 2602.2 mg108.4%
Total Carbohydrates 24 g7.9%
Dietary Fiber 2.7 g10.6%
Sugars 4.1 g
Protein 413 g826%
Vitamin A 109.5% Vitamin C 67.9%
Calcium 42.6% Iron 136.8%
*Based on a 2000 Calorie diet
Sprinkle capons with seasonings.
Brown capons in butter on all sides.
Cover skillet; reduce heat.
Steam until capons are tender.
Uncover; increase heat to medium.
Cook capons on all sides long enough to crisp skin again.
Remove to serving platter; keep warm.
Fry ham lightly in skillet drippings; add to serving platter.
Saute mushrooms in same skillet, adding butter as needed.
Remove mushrooms from skillet.
Stir sherry into skillet drippings, scraping any browned bits from bottom of skillet.
Simmer for 5 minutes.
Blend in cream; simmer for 5 minutes longer.
Add mushrooms to sauce; heat through.
Spoon sauce over capons and ham.