The wrapped capons which are sold for special celebrations are very fine and must be roasted very carefully. In general, they are not stuffed. But, as in the case of all roast poultry, if you wish to flavor them with truffles, you must put them into the capon at least 24 hours in advance, put them inside, not under the skin because they will dry. Work salt, pepper and 1 tablespoon of butter together, put into the capon, sew up all openings. Weigh to calculate the baking time. Put onto the grill of the dripping-pan, bake in a hot oven (400F). Turn to brown all over. When it has risen and brown, turn down the heat (300F) to finish the roasting. When it loses a little juice, put a few tablespoons of water into the dripping-pan to avoid burning the capon. Once the roasting time is over, turn off the heat and leave for 5 to 10 minutes. To serve, collect the juice inside the capon in the dripping-pan after having put in the remaining butter and a few drops of water to deglaze the juices stuck to the bottom. Also collect the juice obtained when you cut the capon into pieces, add to the sauce in a gravy boat. Serve with the season's vegetables, sautÄed potatoes and green beans.
