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1
Clean the capon remove the wishbone singe the bird and pull out any feather stumps.
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2
Lightly salt the cavity and cut off the wing tips.
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3
Truss the capon and tie the barding fat over the breast with kitchen string.
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4
Keep the giblets.
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5
Heat half the butter in a saucepan put in the capon and cook over low heat for 10 min on each thigh then 5 min on each breast.
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6
Turn the capon on to its back and cook for a final 5 min making sure which it takes on almost no colour.
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7
Add in the bouquet garni the diced carrots and shallots the giblets and twothirds of the Champagne cover the pan and cook for another 30 min.
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8
Insert a trussing needle into the thickest part of the thigh; the juices should be shiny and completely clear.
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9
If there is any trace of pink cook for another 10 min.
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10
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 hot place.
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11
For the sauce pour the remaining Champagne into the saucepan add in the chicken stock and reduce by half over high heat.
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12
Add in the cream and reduce till the sauce lightly coats the back of a spoon.
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13
Season to taste and keep hot.
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14
Peel the morel stalks and cut off any nasty parts.
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15
Halve or possibly quarter Iengthways wash in several changes of cool water to eliminate sand and drain.
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16
Heat the remaining butter in a frying pan add in the morels a little salt and pepper and the lemon juice cover and sweat for 5 min.
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17
Remove the lid and cook the morels over high heat till all water has evapourated then add in the minced shallot and one third of the sauce and keep hot.
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18
Serve the capon whole surrounded by the morels.
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19
Serve the rest of the sauce in a sauceboat and carve the bird at the table.
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20
Note:If you use dry morels soak them in cool water for several hrs before using.
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21
If morels are not in season garnish with small braised lettuces.
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22
Success is assured with this remarkable dish of capon with morels and Champagne.
