Capon with Truffles

Ingredients

• 2 lb. of good, but not too large, truffles
• half a raw goose fat liver (foie gras)
• the whites of two eggs
• a few tablespoonfuls of scraped fat bacon
• the Capon
• a piece of buttered paper
• an oblong dish
• some veloute sauce

Method

1. 1

   Peel and boil the truffles in Madeira.

2. 2

   Pound truffle trimmings with breadcrumbs, goose liver, egg whites, and bacon.

3. 3

   Stuff the Capon, truss it, rub with lemon, and cover with bacon fat.

4. 4

   Boil in broth with vegetables.

5. 5

   Serve on a layer of forcemeat, garnished with cocks’ combs and truffles, with veloute sauce on the side.

As published

This recipe was extracted from The encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 114. The excerpt below is the record exactly as published.

21b. of good, but not too large, truffles, and when wanted boil them in a little Madeira, keeping the pan covered while boiling. Take the trimmings of the truffles and pound them with an equal amount of breadcrumb, then add half a raw goose fat liver (foie gras), the whites of two eggs, and a few table-spoonfuls of scraped fat bacon, season it to taste, and rub through a sieve. Put the stuffing into the Capon, making it bulge. Truss the Capon with its legs forced under the skin, rub it well over with lemon, and tie over it thin slices of bacon-fat. Then put it into a stewpan with some slices of vegetables and bacon, pour in sufficient good white broth to cover, and place over all a piece of buttered paper and boil gently. When done, take it out, drain, and take off the string. Then take an oblong dish, and put a layer of poached forcemeat over it, put the Capon on it, and garnish both sides with cooked, white cocks’ combs. Heap the truffles at each end of the dish. It may be decorated with garnished skewers ( see Attelettes) or not as desired. Prepare some veloute sauce

Cook this with the app: pantry check, scaling, and the assistant.