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Cannelons

(Another recipe.) Chop equal parts of cooked chicken and tongue with a spoonful of chopped ham, some cream egg, butter, and herbs, as before. Moisten with sufficient sauce or stock. Roll puff paste very thin, spread evenly with the mixture, and roll like a jelly cake. Lay these on a baking dish, glaze them with yolk of egg, and bake until brown. Serve in same dish.

TRUFFLED CAPON (served in France, Xmas Day.).

Singe, clean, and stuff a fine fat fowl with a forcemeat of 1 pound of truffles, sliced, 2 onions, salt, pepper, a bayleaf, some thyme and a bit of garlic, and 2 pounds of cooked and chopped chestnuts, peeled and boiled in stock. Lard it with bacon and roast it; serve with a cream sauce in which mushrooms and oysters are cooked. An elegant affair but costly.