Roast Truffled Capon

Ingredients

• capon
• g truffles (black or white)
• g butter
• spoonfuls Marsala
• salt and pepper

Instructions

1. Take an ~800 g capon body (no neck/feet), killed the day before.
2. Lightly peel walnut-sized truffles; toss the raw peel inside and slip a few raw truffle slices under the skin.
3. Melt the butter, add the truffles with Marsala, salt and pepper, and boil 2 minutes over a hot fire, stirring constantly.
4. Cool the mixture until the fat sets, pour it into the capon, and sew both openings shut.
5. Rest in a cool place; cook after 24 hours (three days' hanging total). Wrap in paper and cook as for the guinea fowl (recipe 546).