Christmas recipe :Forest roasted capon

Ingredients for 10 people

1.75 Capon of 3 kg

117 g Butter

3.25 shallots

1.75 clove Garlic

833 g Frozen wild mushrooms

1.75 Bouquet of tarragon

42 cl Heavy fresh cream

20 Small brioches with head

Salt

Pepper

Preparation steps

1. Preheat the oven to 180 °C.
2. Salt and pepper the capon. Put it in a baking dish, sprinkle it with 30 g of butter in plots, and bake for 2 h 30 often, often watering the poultry with its juice (add a little water if necessary).
3. Peel and slice the shallots and garlic. Heat the remaining butter in a sauté pan and sauté the shallots and garlic. Add the mushrooms, make them return their water over high heat. Salt, pepper. Add the very finely chiseled tarragon and the fresh cream. Let it reduce to get a creamy sauce. Book.
4. Cut out the head of the buns. Then dig the inside of each pastry to garnish it with the mushroom preparation. Collect the juice and cooking juices from the capon in a small saucepan, pour a little water, and boil for 5 min. Reserve warm.
5. Present the capon surrounded by the topped buns and serve the cooking juice separately.

Tips and advice for Forest Roast Chapon

Vegetable filling. Put 300 g of toped carrots, 300 g of new turnips, and 100 g of peeled bell onions in separate pans. Add in each 1 pinch of salt, 1 tablespoon. soup of sugar and 1 hazelnut of butter. Cover with water at height and cook until the water evaporates. Cook 150 g of gourmet peas and 2 bunches of green asparagus in boiling salted water. Drain them. Serve these vegetables with the capon.