Recipe - Stuffed Capon With Ceps In A Salt Crust - France

1 Capon; (3kg)

STUFFING
800 g Ceps or wild mushrooms
120 g Pancetta; roughly chopped
2 tablespoon Parsley
3 Cloves garlic
18 Shallots; cut in One fourth inch
; pieces
500 g Chestnuts boiled in water
200 g Dried peas; soaked overnight
; and cut in pieces

SALT DOUGH
750 g Salt
1 One half kg Flour
9 Egg whites
2 tablespoon Sage

SAUCE
One half l Sauternes or muscat wine
3 tablespoon Soya sauce
125 g Butter
One fourth Lemon

Heat 1dl of olive oil in a pan and cook the shallots until coloured, then
add the ceps. Toss well and cook until the ceps start to colour, then add
the pancetta, the garlic, peas and parsley and keep aside. In a hot pan or
roasting tray, colour the capon on every side and leave to cool completely.

Reduce the muscat wine with the soya sauce to 1.5dl, then whisk the butter
in and finish with a squeeze of lemon and a crack of pepper. Fill the
chicken with the stuffing.

To make the crust, place the flour, egg whites and salt in a large bowl and
beat with an electric mixer on medium speed for 1 minute. Add just enough
water to bind to a dough. Shape into a ball.

Preheat the oven to 150C. Brush the chicken with oil and season with
pepper. On a lightly floured surface, roll out the salt dough to an oblong
about 8mm thick. It should be large enough to wrap comfortably around the
capon. Make a bed with the sage on one side of the salt dough and set the
capon on top. Brush the dough around the chicken with the egg wash. Place
more sage over the capon, then roll it over to wrap it in the dough. Seal
the joints completely with the egg wash, pressing with your fingers. Place
seamdown on a baking sheet and bake for 1 hour 45 minutes. Remove from
oven and leave to rest for half an hour.

Take the capon to the table in its crust. Cut around the crust and lift the
top, then lift out the capon. Discard the sage and carve the capon. Share
the stuffing and spoon the sauce.

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