INGREDIENTS

INSTRUCTIONS

Heat 1dl of olive oil in a pan and cook the shallots until coloured,
then add the ceps. Toss well and cook until the ceps start to colour,
then add the pancetta, the garlic, peas and parsley and keep aside.  In
a hot pan or roasting tray, colour the capon on every side and  leave
to cool completely.  Reduce the muscat wine with the soya sauce to
1.5dl, then whisk the  butter in and finish with a squeeze of lemon and
a crack of pepper.  Fill the chicken with the stuffing.  To make the
crust, place the flour, egg whites and salt in a large  bowl and beat
with an electric mixer on medium speed for 1 minute.  Add just enough
water to bind to a dough. Shape into a ball.  Preheat the oven to 150C.
Brush the chicken with oil and season with  pepper. On a lightly
floured surface, roll out the salt dough to an  oblong about 8mm thick.
It should be large enough to wrap comfortably  around the capon. Make a
bed with the sage on one side of the salt  dough and set the capon on
top. Brush the dough around the chicken  with the egg wash. Place more
sage over the capon, then roll it over  to wrap it in the dough. Seal
the joints completely with the egg  wash, pressing with your fingers.
Place seam-down on a baking sheet  and bake for 1 hour 45 minutes.
Remove from oven and leave to rest  for half an hour.  Take the capon
to the table in its crust. Cut around the crust and  lift the top, then
lift out the capon. Discard the sage and carve the  capon. Share the
stuffing and spoon the sauce.  Converted by MC_Buster.  Converted by
MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients)
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Calories: 2044
Calories From Fat: 180
Total Fat: 20.7g
Cholesterol: 44.8mg
Sodium: 48694.6mg
Potassium: 4454.3mg
Carbohydrates: 416.5g
Fiber: 9g
Sugar: 11.9g
Protein: 62.1g