Capon in cognac
Capon in cognac
Capon in cognac
5
1
Stefano Moraschini
Wash the Capon, lessarlo for 10 minutes in boiling salted water, leave it to drain and allow it to cook with oil, butter, Sage and truffle lamellas.
Combine cooking starch sauce, cream, a bit of cognac and pepper, mix, pour over chicken and cook in the oven for about 10 minutes.
Before serving pour over cognac and bring to the table to the flame.
Calories calculation
Calories amount per person:
1055
Ingredients and dosing for 4 persons
License
This recipe is published under Creative Commons License • You can copy, print, reproduce it for purposes other than business and always quoting the author and the source • www.cooking-better.com
Leave a comment or write a review for this recipe.
Your opinion is important for us!
Other recipes (in alphabetical order)
