Boast Capon with Truffles

Ingredients

• Select a nice, meaty capon
• one quart of truffles
• one pound of butter
• three bay leaves
• two sliced shallots
• a clove of garlic
• a sprig of thyme

Method

1. 1

   Singe and clean the capon, fill it with prepared truffles.

2. 2

   Melt butter with salt, pepper, bay leaves, shallots, garlic, and thyme.

3. 3

   Rub this mixture over the truffles, fill the capon, sew it shut, cover with larding pork, wrap in oiled paper, and bake for 1.5 hours, basting frequently.

4. 4

   Remove paper and pork before serving with gravy made from the cooking liquid.

As published

This recipe was extracted from Mrs. Seely's Cook Book: A Manual of French and American Cookery : with .. (1902) by Lida Seely, page 112. The excerpt below is the record exactly as published.

Boast Oapon with Truffles Select a nice, meaty capon, singe and clean it, and fili it with truffles prepared as f oUows : Peel, slice, and remove the stringy part from one quart of truffles. Let them stand in their own juice. Melt one pound of butter with salt and pepper, three bay leaves, two sliced shallots, a elove of garlic, and a sprig of thyme

Cook this with the app: pantry check, scaling, and the assistant.