Chapon fin aux Perles du Périgord (Braised Capon with Truffles, the "Pearls of the Périgord")
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- 1 capon
- truffles
- cushion of veal (noix de veau)
- fine Champagne
- cardoons
- gravy (jus)
Instructions
- Stuff the capon full with fine truffles.
- Wrap it in excessively thin slices of cushion of veal.
- Braise it with fine Champagne.
- Dress the capon and serve at the same time the braising stock and a timbale of cardoons in gravy.