Capon 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.