Anna apple capon
Ingredients
Instructions
- 1 capon of 3 kg with its liver
- 300 g Veal (and minced pork)
- 150 g Poultry livers
- 2 tbsp. tablespoons Bread soaked in milk
- 1 egg
- 1 shallot
- 5 cl Cognac
- 6 Chestnuts natural
- 1 box of truffle peels
- 20 cl Poultry stock
- Salt
- Pepper
For garnish :
- 1 kg Potatoes
- 100 g Butter
- Salt
- Pepper
- Chop the chicken livers, the peeled shallot, the wrung-out breadcrumbs and the chestnuts. Mix everything with the minced veal and pork.
- Add the beaten egg, the truffle peels, reserving the juice and sprinkle with half the cognac. Salt, pepper. Preheat the oven to 180°C (th. 6). Stuff the capon, close the opening and bake for 2.5 hours, basting regularly with cooking juices.
- Peel and cut the potatoes into thin slices. Butter 8 individual round molds and line them with a layer of potatoes, overlapping them on the sides. Add the remaining apples, salt, pepper and drizzle with melted butter.
- Remove the capon from the oven, wrap it in aluminum foil for 30 minutes and bake the potatoes for 30 minutes.
- For the juice from the filtered capon into a saucepan with the chicken stock, the truffle juice and the remaining cognac. Let boil for 5 minutes.
Anna apple capon
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