|Mushrooms||1 Pound, washed and sliced|
|Almonds||1 Pound, finely ground|
|Soft bread crumbs||2 Cup (32 tbs)|
|Eggs||3 , lightly beaten|
|Butter||2 Tablespoon, melted|
|Thick white sauce||1 Cup (16 tbs)|
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.
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.