Instructions: Clean the capon remove the wishbone singe the bird and pull out any feather stumps. Lightly salt the cavity and cut off the wing tips. Truss the capon and tie the barding fat over the breast with kitchen string. Keep the giblets. Heat half the butter in a saucepan put in the capon and cook over low heat for 10 minutes on each thigh then 5 minutes on each breast. Turn the capon on to its back and cook for a final 5 minutes making sure that it takes on almost no colour.

Add the bouquet garni the diced carrots and shallots the giblets and twothirds of the Champagne cover the pan and cook for another 30 minutes. Insert a trussing needle into the thickest part of the thigh; the juices should be shiny and completely clear. If there is any trace of pink cook for another 10 minutes. Remove the trussing string and barding fat lay the capon on its breast on a serving dish cover with foil and leave to rest in warm place. For the sauce pour the remaining Champagne into the saucepan add the chicken stock and reduce by half over high heat. Add the cream and reduce until the sauce lightly coats the back of a spoon. Season to taste and keep warm.

Peel the morel stalks and cut off any nasty parts. Halve or quarter Iengthways wash in several changes of cold water to eliminate sand and drain. Heat the remaining butter in a frying pan add the morels a little salt and pepper and the lemon juice cover and sweat for 5 minutes. Remove the lid and cook the morels over high heat until all water has evapourated then add the chopped shallot and one third of the sauce and keep warm. Serve the capon whole surrounded by the morels. Serve the rest of the sauce in a sauceboat and carve the bird at the table.

Note:
If you use dried morels soak them in cold water for several hours before using. If morels are not in season garnish with small braised lettuces.

serves 6
cooking time about 1 hour

Success is assured with this remarkable dish of capon with morels and Champagne.

prep time 30 mins

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