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CAPON EN CROUTE

Capons are castrated and crammed roosters which are sold for special occasions. Buy the capon four days before cooking. Put in the washed truffle, close, put into a plastic bag and close to keep the aroma of the truffle which will penetrate the whole rooster. Just before baking, cook the truffle in Madeira for 12 to 15 minutes. Chop the truffle coarsely, combine with the foie gras, mashing with a fork, salt, pepper, moisten with the cooking Madeira, stuff the capon with this mixture. Sew up all openings. Completely brush the skin with a piece of butter worked with salt and pepper. Roast in a hot oven (350F) for 40 minutes then turn down the heat to 300F, turn four times to brown all over. Once the cooking is over, allow the capon to cool after having collected all the juice inside in the baking dish. Keep aside. Roll out the pastry 1/10-inch thick, put the capon in the middle. Wrap up. Stick the edges with water, trim the thick parts of the pastry. Do not kneed.  Roll out and put the parts on top of each other. Cut a very thin lid to top the dish and some decorations. Glaze with the beaten egg. Bake in a very hot oven (450). As soon as the crust starts to brown, glaze again and cover with paper to finish the baking. Deglaze the sauce which was kept aside, using a tablespoon of butter cut into small pieces, serve in a sauceboat. Serve with sarladaise apples.
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1 capon weighing about 4 1/2 lbs
2/3 lb foie gras, fresh or canned
1 medium-sized fresh truffle
7 tbsp Madeira, salt, pepper
14 oz puff pastry
1 egg to glaze
3 tbsp butter
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20
mn
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125
mn
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Midi-PyrŽnŽes
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Poultry, Game
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