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Fowl, Duck, Game, Hare: Chablis

No. 139. Cappone con Riso (Capon with Rice) Ingredients: Capon, veal forcemeat, fat bacon, stock, rice, truffles, mushrooms, fowls' liver, suprême sauce, milk, Chablis.

Stuff a fine capon with a good firm forcemeat made of veal, tongue, ham, and chopped truffles; cover it with larding bacon; tie it up in buttered paper, and cook it in very good white stock.

In the meantime boil four ounces of rice in milk till quite stiff, mix in some chopped truffles, and make ten little timbales of it. Take out the capon when it is sufficiently cooked and place it on a dish; garnish it with cooked mushrooms, cocks' combs, kidneys, or fowls' livers, and pour a sauce suprême (No.16) over it; round the dish place the timbales of rice, and between each put a whole truffle cooked in white wine. Serve a sauce suprême in a sauce bowl.