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Roast Capon

Gadget.Cook's picture
Ingredients
  Capon 6 Pound
  Salt 1 Tablespoon
  Mushrooms 1 Pound, washed and sliced
  Butter 3 Tablespoon
  Almonds 1 Pound, finely ground
  Soft bread crumbs 2 Cup (32 tbs)
  Eggs 3 , lightly beaten
  Butter 2 Tablespoon, melted
  Salt 1 Teaspoon
  Pepper 1 Dash
  Thick white sauce 1 Cup (16 tbs)
  Sherry 2 Tablespoon
  Nutmeg 1 Dash
  Sugar 1 Teaspoon
Directions

Preheat oven to 325°.
Rub cavity of fowl with 1 tablespoon salt.
In skillet, saute mushrooms in 3 tablespoons butter until done.
Combine mushrooms, almonds, bread crumbs, eggs, melted butter, salt and pepper in mixing bowl.
Blend white sauce, sherry, nutmeg and sugar.
Add to mushroom mixture.
Mix well.
Stuff cavity and fasten with skewers and string; truss.
Place capon on rack in roasting pan and roast, uncovered, 3-3 1/2 hours (30 minutes per pound).
Remove skewers and string; serve capon on heated platter.

Recipe Summary

Method: 
Roasted
Ingredient: 
Mushroom
Servings: 
20

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