(1821). Capon A L'Amphitryon (Chapon A L'Amphitryon)

A capon is a castrated cock fattened for the table; truss a good capon as for an entree (No. 178) selecting it white and very fat, fill the inside with a delicate quenelle forcemeat (No. 89) with truffles into which mix some chestnuts roasted in the oven and broiled Chipolata sausages after removing their skins, and stoned verdal olives; rub the breast over with half a lemon, then cover with bards of fat pork. Cook the capon as for poeler (No. 12) and when done, dress on a rice foundation and garnish around with clusters of channeled mushrooms (No. 118) with half-glaze stuffed tomatoes, and whole truffles with glaze (No. 402), a little Madeira and butter, strain the stock, free it of its fat and reduce with the same quantity of veloute (No. 415). Insert three skewers garnished with glazed truffles and crawfish on top and serve the sauce separately.

(1822). Capon A La Bressoise (Chapon A La Bressoise)

Singe, draw and clean well a fine capon; make a forcemeat by soaking a pound of breadcrumbs in milk, then pressing out all the liquid and adding seasoning and eight ounces of very finely chopped beet marrow and three whole eggs. Stuff, truss and tie up the capon as for an entree (No. 178). Place in a saucepan a quarter of a pound of lard and half a pound of fresh fat pork cut up in quarter inch squares, lay the capon on top and brown it slowly, then wet with some stock (No. 194a) and simmer, adding more liquid when needed until thoroughly cooked. Strain the gravy, free it of fat and untie the capon, dressing it in the middle of an oval dish, pour the well-reduced gravy over, serving a poulette sauce (No. 527) separately.

(1823). Capon A La Financiere (Chapon A La Financiere)

This releve is dressed on an oval wooden bottom having in the center a four-sided tin support made hollow so that it be lighter. This wooden bottom and support must both be covered with a cooked paste or else of noodle paste (No. 142) dried in the air. Fasten a string of noodle paste of about three-eighths of an inch in diameter on the edge of the socle; this is intended for upholding the capons and garnishing. On the edge of the bowl of the plate, place a noodle paste border (No. 10). Prepare the capons as for an entree (No. 178) having them stuffed with a stuffing made of cooked chicken livers, grated fresh lard, truffle parings, bread-crumbs, salt and cayenne pepper. Cover over with bards of fat pork placed in a narrow braziere (Fig. 134) moisten with sufficient stock (No. 194a) to cover the capons, add aromatic herbs and lemon pulp free of seeds and peel, then cook on a good fire, having the liquid reduce to one-third, at the last moment drain off the capons, untie and dress one on each side of the support inserting a garnished skewer on top; fill in the sides between the capons with a varied garnishing composed of mushrooms, cocks'-combs and quenelles; cover over either with a veloute sauce (No. 415) if needed for white or a financiere sauce (No. 464) it for brown; surround the base with a row of peeled truffles cooked in wine and glazed over with a brush, and serve apart a veloute sauce reduced with mushroom broth if for the white or else a brown financiere sauce with Madeira.