Truffled Capon (served in France, Xmas Day)
From With a saucepan over the sea, 1902
Serves 4
An elegant affair but costly.
Presented as published in 1902. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from With a saucepan over the sea (1902) by Adelaide Keen, page 29. The excerpt below is the record exactly as published.
TRUFFLED CAPON (served in France, Xmas Day). Singe, clean, and stuff a fine fat fowl with a forcemeat of i pound of truffles, sliced,' 2 onions, salt, pepper, a bayleaf, some thyme and a bit of garlic, and 2 pounds of cooked and chopped chestnuts, peeled and boiled in stock. Lard it with bacon and roast it ; serve with a cream sauce
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