Christmas recipe :Capon morel sauce

Ingredients

8 persons

1Chapon of 3.5 kg

100g Butter

1Oignon

25cl Dry white wine

1l Bouillon(made with the carcass of the capon)

For broth:

30g Butter

2 tablespoon oil

1Gros onion

Salt

Pepper

2l Water

The carcass of the capon

For the sauce:

20cl Meat juice (or veal bottom)

3chalotes

20g Butter

100g Frozen morels

20cl Fresh cream

Salt

Pepper

Preparation steps

1. Cut the capon pieces and keep the pieces cool.
2. In a large saucepan, melt 30 g of butter 2 tablespoons of olive oil, and brown the carcass of the capon is cut into pieces.
3. Add a large sliced onion, salt, and pepper.
4. Once the onion is golden, add two liters of water and cook on a fairly strong heat for 30 minutes (skim at the beginning of cooking).
5. At the end of cooking, switch everything to Chinese to keep only the juice.
6. For the cooking of the capon: melt the butter in a large pot.
7. When the butter turns hazel in color, brown the pieces for 10 minutes on each side, starting with the skin side.
8. Once golden, dispose of the pieces in another container.
9. Add the chopped onion to the pot to brown it.
10. Deglaze with the white wine and let reduce by 1/3.
11. Add a liter of the broth and the pieces of meat.
12. Cook covered for 45 minutes over medium heat
13. For the sauce: sauté the morels in a hot (dry) saucepan.
14. Once they have returned their waters, set them aside.
15. Melt the butter until it becomes hazelnut.
16. Add the minced shallots and brown them lightly.
17. Add the morels and continue cooking for 5 minutes.
18. Deglaze with the meat juice to peel off the juices.
19. Let it reduce by half and then add the cream.
20. Simmer for another 5 minutes, time to thicken the sauce.
21. Adjust the seasoning and cover your meat.
22. Alcohol abuse is dangerous to health.