Capon: Roast and Stuffed

Name: Capon: Roast and Stuffed
Yield: Serves 4
Cuisine: French
Ingredients: a tablespoonful of chopped parsley and basil, grated nutmeg; salt and black pepper; a dessertspoonful of grated sweet almonds; 2 red peppers roasted and chopped; 2 eggs, and a little olive oil if the mixture is too dense.; 8 black olives stoned and chopped, the capon’s liver shredded; 4 ounces of fresh breadcrumbs soaked in milk and squeezed dry,; 2 ounces of finely chopped mortadella; 2 ounces of diced prosciutto (Italian smoked ham); a crushed clove of garlic; 4 ounces of mushrooms sliced and sautéd for a few minutes in butter; 2 anchovies pounded; 4 shallots finely chopped

Preparation info

Serves
4

Difficulty
Complex

Appears in

Plats du Jour

By Patience Gray and Primrose Boyd

Published 1957

About

Prepare a well-fed capon by stuffing it with the following preparation:

Ingredients

4 ounces of fresh breadcrumbs soaked in milk and squeezed dry,
2 ounces of finely chopped mortadella

Europe
France
Main course
Mediterranean

Method

Combine the ingredients in a bowl, bind them with the beaten eggs, and stuff the capon.

Heat some good olive oil or butter in a pan until it is very hot indeed, rub the bird with salt and put it in a baking tin, and pour over it the very hot fat, so that the breast and extremities are seized. Return the fat from the baking dish to the pan again, heat it once more, and turning the capon