Cappone con Riso (Capon with Rice) Recipe

Cappone con Riso (Capon with Rice) Recipe

Ingredients:

Capon
Forcemeat (veal)
Tongue
Ham
Truffles; chopped
Bacon fat
White stock
4 ounces of rice
Milk

For the Garnish:
Mushrooms (cooked)
Cock’s combs (cooked)
Kidneys (cooked)
Livers (cooked)
Supreme sauce (cooked)
Whole truffle (cooked in white wine)

Instructions:

Combine forcemeat, tongue, (chopped) truffles; stuff inside a capon and cover with bacon fat. Tie stuffed capon up in (buttered) paper then cook in good (white) stock.

While waiting, boil rice on milk until stiff then add some (chopped) truffles; make 10 small timbales. Take the cooked capon out then place on the platter. Garnish as desired and serve with Supreme sauce on the side.

>> Cappone con Riso (Capon with Rice) Recipe