Method of Preparation:
All the above items should be ready for when the truffles are finally cooked.
Place two-thirds of the macaroni into a Timbale or deep silver dish; sprinkle with grated Parmesan and spread a layer of a few tablespoons of the sliced truffle and sauce on top.
Quickly remove the breasts of the capons and cut into fairly thick slices, arrange on top of the truffles and cover with two-thirds of the remaining truffle and sauce.
Cover with the lid and place in a moderate oven for a few minutes to allow the aroma of the truffles to develop.
© 1903 All rights reserved. Published by Taylor and Francis.