Capon Breasts with Truffles
Origin: Madrid, Spain
Source: Anonymous, 1920
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.