Breast Of Capon
|Capon double breast||6 , wings attached|
|Marsala wine||2 Tablespoon, hot|
|Tomato paste||1⁄2 Teaspoon|
|Stock||1⁄2 Cup (8 tbs)|
|Sour cream||1 1⁄2 Cup (24 tbs)|
|Currant jelly||1 Tablespoon|
|Grated parmesan cheese||1 Tablespoon|
Remove meat from bone, leaving little wing bone at end.
Dust lightly with flour.
Brown quickly in foaming butter in skillet.
Pour in wine.
Add tomato paste and flour.
Stir in stock.
Stir over heat until mixture thickens.
Carefully mix in sour cream.
Season with salt, pepper, jelly and cheese.
Return capon to pan.
Cook gently 15 to 20 minutes.
Arrange on ovenproof serving dish.
Pour over sauce.
Sprinkle with grated cheese.
Dot with butter.
Brown under broiler.
Serve with mushrooms with wine and dill.