Translation of "Kapaun" in English

A capon has to be cooked an hour minimum.

There was a terrific recipe for capon in the Times today.

They are eaten in the capon broth and are a traditional fare for Christmas.

The capon combined with pumpkin chutney: a perfect combination .

Another ritual is foie gras and capon.

We require your best capon.

She's fixing a great capon.

But this report also bears in mind the need to protect traditional production such as pigs, cattle, capons, geese and ducks.

Whereas, in the light of the experience gained, the definition of a capon and the criteria relating to it in Annex IV of Regulation (EEC) No 1538/91 should be amended;

Keen on the appetising capon, he commands his servant to follow Jacquelijn.

By hereward the wake, I'll pin him on my lance like a capon on a spit.

One day Jacquelijn, the wife of Teunis the shoemaker, goes to the market where she buys a capon for a family feast to take place that evening.

In the kitchen itself, Remschnigg goat kid, Sulmtal capon and Weizklamm sheatfish are refined to their ultimate degree of excellence, which always remains light-footed, but delivers a wallop of concentrated aromas.

A richer variation is one in which capon or turkey are added to the pigeon, still with alternate layers of bread, which is then put into an earthenware pot, (any other type of material is not recommended).

Our association connecting the islands to the mainland and take care of our members and their families to capon and islands.

The Hôtel Hermitage Monte-Carlo will be open on the evening of 24 December for a memorable Christmas Eve with your family, friends or as a couple. It is offering a festive Christmas meal, with a "Red Label" capon studded with black truffles, panisse sticks, pumpkin mash with flat parsley nectar, stuffed cabbage leaves with chanterelles and silver leaf, and the Hermitage's traditional "2013 collection" Christmas log cake!

There is fresh fish from the Turnauer Pond, Styrian capon (”best chicken on earth”), wild game from the local forests, and meat from their own farm.

The «cappelletti alla pescarese» (cappelletti pasta Pescara style) are similar to the ones made in Romagna, but here have a stuffing with the base of roast pork, boiled capon or turkey, ox marrow (from the leg joint) with eggs, pepper, nutmeg and Parmesan cheese.

The second course is stuffed capon and truffled loin of pork – a piece of loin of pork that is boiled and stuffed with fruit, hard-boiled egg and sobrassada, amongst other ingredients, and eaten cold.

The meat is the star of these regions: Capon stuffed with mustard and chicken skewers in Lombardy and cotechino di Modena in Emilia Romagna.

Programme continues by lunch with some of the original dishes and beverages from the area - soup from Kozjansko, baked capon with side dishes and selection of wines from the area.

It goes without saying, that they deploy the best that the nearby countryside can produce, e.g. fresh fish from the Turnauer Pond, Styrian capon (“best chicken on earth”), wild game from the nearby forests, meat from their own farm.

The difference between the two places can be found in their filling: the first contains breadcrumbs, ham, pork, veal and beef meat; the latter contains capon, loin, ricotta cheese and stracchino (a soft Italian cheese).