Boiled Barded Capon with Mushrooms

Boiled and stuffed capon in white sauce with mushrooms.

Take a young capon, singe and draw it, fill it within with bread-stuffing of veal or forcemeat, with the stems of some chopped mushrooms added. Put a slice of fat bacon on the breast, score a little and tie it on. Put it in a stewpan with enough unskimmed broth to cover it, add spices and aromatics to flavor. Place the pan on a slow fire, broil one hour. When it is cooked take it from the pan, skim off the fat from the stock, and make a little white sauce reduced with the liquor, in which a few mushrooms have been boiled. Add the yolks of two eggs to thicken it. When ready to serve, remove the string and bacon.