Roast Capon Recipe
Ingredients
| Capon | 1 6 pound | |
| Salt | 1 Tablespoon | |
| Mushrooms | 1 pound, washed | |
| Butter | 3 Tablespoon | |
| Almonds | 1 pound | |
| Soft bread crumbs | 2 Cup (16 tbs) | |
| 3 eggs, lightly beaten | ||
| Butter | 2 Tablespoon, melted | |
| Salt | 1 Teaspoon | |
| Pepper | 1 Dash | |
| 1 cup thick white sauce | ||
| Sherry | 2 Tablespoon | |
| Dash nutmeg | ||
| Sugar | 1 Teaspoon | |
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.
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.
Chef
