Capon with Truffles

Ingredients

• Capon
• Truffles
• Butter
• Salt and pepper

Directions

1. Pick, singe, draw, and clean the capon.
2. Peel and scrape clean the truffles.
3. Scald the truffles in boiling melted butter with salt and pepper.
4. Fill the capon entirely with the truffles.
5. Sew the opening closed.
6. Envelope the capon thoroughly in buttered white paper.
7. Stone in a cool, dry place for two days or less.
8. Roast the capon while still in the paper.
9. When the capon is nearly cooked remove the paper and baste with butter until it becomes brown.

Source — The Unrivaled Cook Book
Prepared by Bryce Trumble
Louisiana Anthology
December 20, 2023