366. Cappone in Galantina

Capon Galantine

Preparation info
    • Difficulty

      Easy

Appears in

By Pellegrino Artusi

Published 1998

  • About

I am going to describe to you a galantine of capon I made at home and served at a luncheon for ten people. But it could have served twenty, since the capon weighed 1.5 kilograms (about 3 pounds) skinned.

Cleaned and boned (to bone a chicken, see recipe 258), the capon weighed 700 grams (about 1-½ pounds). It was stuffed with the ingredients described below:

Ingredients

Method