Zwickle Capon in Pastry

An elegant dinner party dish, Zwickle Capon in Pastry is attractive to present and marvellous to taste. Serve with sauteed potatoes and Broccoli with Almonds, and a chilled bottle of white wine, such as Licbfraumilch.


1×5 lb. capon, roasted for minutes and cooled

1 teaspoon salt l teaspoon freshly ground black pepper

1 lb. Duxelles

2 oz.

½ cup plus

1 tablespoon Beurre d’Ail, softened

8 slices prosciutto

10 oz. Shortcrust Pastry

Preheat the oven to moderate 350 F (Gas Mark 4, 180 C).

Season the capon with the salt and pepper. Spoon the duxelles mixture into the cavity of the bird and close the opening with a needle and trussing string.

Using a sharp knife, separate the skin from the breast of the bird, being careful not to pierce the skin. Spread the 2 ounces of beurre d’ail under the skin of the capon. Cover the capon with the slices of prosciutto. Set aside.

On a lightly floured surface, roll the dough out until it is approximately J-inch thick. Place the capon in the centre of the dough and pull the dough over and around the bird so that it is Ztvieback Refrigerator Cheesecake is surprisingly simple to make. completely encased.

Transfer the parcel to a large baking sheet. Brush the top of the dough with the remaining beurre d’ail.

Place the baking sheet in the centre of the oven and bake for 35 to 45 minutes or until the pastry is golden brown.

Remove the baking sheet from the oven. Transfer the capon to a warmed serving dish and serve immediately.

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