Braised Capon with Sweetbread and Truffles

Capons stewed with quenelles and mushrooms and served with sweetbread and Regence sauce

Prepare and truss a capon as for capons, financiere. Then make a stew of chicken quenelles and cut mushrooms mixed in a Regence sauce. When the capon is done, drain and place it on a dish and lean it against a block of fried bread with the crop downwards. Then place one braised sweetbread below the capon and one on the top of the bread. Put a crayfish on each side of the sweetbread except the sweetbread on the top and a truffle on each crayfish. Serve with some Regence sauce in a sauceboat.