Roast Capon Recipe

Roast Capon picture

Summary

MethodMain Ingredient

Ingredients

 Capon6 Pound
 Salt1 Tablespoon
 Mushrooms1 Pound, washed and sliced
 Butter3 Tablespoon
 Almonds1 Pound, finely ground
 Soft bread crumbs2 Cup (32 tbs)
 Eggs3 , lightly beaten
 Butter2 Tablespoon, melted
 Salt1 Teaspoon
 Pepper1 Dash
 Thick white sauce1 Cup (16 tbs)
 Sherry2 Tablespoon
 Nutmeg1 Dash
 Sugar1 Teaspoon

Nutrition Facts

Serving size: Complete recipe

Calories 10368 Calories from Fat 6917

% Daily Value*

Total Fat 785 g1208.2%

Saturated Fat 200.9 g1004.4%

Trans Fat 0.1 g

Cholesterol 2856 mg

Sodium 10819.9 mg450.8%

Total Carbohydrates 187 g62.4%

Dietary Fiber 62.3 g249.4%

Sugars 46.7 g

Protein 657 g1313.1%

Vitamin A 132.4% Vitamin C 96.2%

Calcium 205.2% Iron 308.4%

*Based on a 2000 Calorie diet

Directions

Preheat oven to 325°.
Rub cavity of fowl with 1 tablespoon salt.
In skillet, saute mushrooms in 3 tablespoons butter until done.
Combine mushrooms, almonds, bread crumbs, eggs, melted butter, salt and pepper in mixing bowl.
Blend white sauce, sherry, nutmeg and sugar.
Add to mushroom mixture.
Mix well.
Stuff cavity and fasten with skewers and string; truss.
Place capon on rack in roasting pan and roast, uncovered, 3-3 1/2 hours (30 minutes per pound).
Remove skewers and string; serve capon on heated platter.
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