Capon In Cooking Salt
— 1 capon (about 5 pounds)
— 11 pounds cooking salt
— 1 truffle juice of truffles
Pluck and gut the capon. Pepper the interior. Slice the truffle and put the slices under the skin. Pour the truffle juice in the capon.
Switch on the oven (maximum temperature).
Put a layer of salt (4 pounds) in a big stewpan. Put the capon on it and cover it completely with the rest of salt. Cover the pan.
Cook 1h45 and never open the oven.
When ready, turn out the salt shell and break it with a hammer.
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