Capon Breasts with Truffles
Origin: Madrid, Spain
Source: Anonymous, 1921
Ingredients
- capon breasts
- truffle strips for larding
- salt
- manteca (lard)
- jerez (dry sherry)
- truffle sauce
- shellfish (mariscos)
- olives
- poultry giblets (menudillos de ave)
Instructions
- Lard the capon breasts with thin strips of truffle.
- Season with salt. Cook in manteca (lard) and jerez (dry sherry).
- Serve with truffle sauce.
- Arrange the platter with fried shellfish, olives, and fried poultry giblets as garnish.