Cooking instruction
Preparation: in a bowl, mix the chopped veal, 1/2 of the quantity of truffle, diced, the heavy cream, and salt and pepper. Stuff the capon with the mixture, and then sew it shut. Place the capon of tinfoil and seal tightly. Put the capon on top and cover. Cook over low heat for approximately one hour. When it is cooked, remove and let it rest for 1/2 hour. Five minutes before serving, heat the remainder of the butter in a sauce pan. Add the remaining truffle, in silvers, and cook for a couple of minutes. Spoon the sauce over the sliced capon and serve immediately.
