Roasted Capons with Herb Butter and Mushroom-Madeira Sauce
January 2003
Gallery
Recipe Summary
Ingredients
Directions
Make Ahead
Make the stock and butter the capons up to 1 day ahead. Bring the capons to room temperature before roasting; finish the sauce while the birds rest before carving.
Suggested Pairing
A full-bodied fruity Chardonnay or an earthy-fruity Pinot Noir from Burgundy echoes similar notes in the capons and their rich mushroomy sauce.