Capon Legs with Truffles, Roast Capon

Bone entirely six legs taken from medium-sized and very tender capons; remove carefully the sinews, then season with salt, pepper, and nutmeg; stuff them with quenelle forcemeat (No. 89), into which mix half as much small squares of foies-gras; sew them up and braise in a mirepoix and white wine stock (No. 419); moisten slowly, being most careful to baste frequently, and when done, withdraw the threads, glaze and dress the legs on the strained and skimmed stock. Serve separately a supreme sauce (No. 547), with sliced truffles added.

Roast Capon.—Stand the capon on the grate fitting in the roasting pan; for this see the plate in roasted sirloin of beef (Fig. 306); have the bird trussed for roasting (No. 179). The grater is used so that the meat does not lie in the dripping, this being the best way to attain perfect results in roasting, but attention must be paid to keep turning it over and basting frequently with the dripping fat; care must also be observed not to allow this fat to burn, and in order to avoid this pour a little hot water from time to time into the pan. After the capon is nicely done, withdraw untruss, and serve it on a very hot dish; drain off all the fat so that only the glaze remains in the pan, detach this with a clear gravy (No. 404), strain the gravy, remove the fat and pour a part of it over the capon, serving the remainder in a sauce-boat.

CHICKEN (Poulet).