CHAPON FARCI AUX CEPES




1 capon ready to roast with its liver and kidneys, 2 eggs, 2 slices of sandwich bread, 1 dl of
milk, 250 g (0,55 lbs) of fresh or dehydrated porcini mushrooms, 50 g (0,11 lbs) of butter, 3 tbsp of brandy, 200 g (0,44 lbs) of lean bacon, 1 pinch of 4 spices, 2 sprigs of crumbled thyme, 1 small bunch of flat-leaf  parsley, 3 shallots, 2 cloves of garlic, salt, pepper. 
For the filling: 1.5 kg (3,3 lbs) of potatoes, 6 eggs, 250 g (0,55 lbs) of flour, 125 g (0,27 lbs) of butter, salt pepper, nutmeg.


Preheat the oven to th 7 (200°C-392). 
Put the crumbled bread to soak for a few seconds in the milk and squeeze it, cut off the earthy end of the mushrooms, wash them, roughly chop them and brown them with the butter.
Finely chop the lean bacon, the liver and the kidneys, as well than parsley, shallots and garlic.
In a large salad bowl, work all these ingredients with the eggs, the brandy, the thyme, the 4 spices, the salt and the pepper, to obtain a fairly  homogeneous and well raised. 
Garnish the capon with this stuffing by pressing down with the back of a spoon, sew the opening and slide in a hot oven.
The capon is a rather fatty meat that it is no need to butter.
Let cook for about 2 hours. At the end of cooking, prick a thigh. 
It's necessary that the juice that flows out is white.
If it is still pink, cook for 10 to 15 minutes.
If the skin becomes too brown, cover the capon with buttered aluminum foil. 
During cooking meat, cook the peeled and quartered potatoes in water boiling salted, drain and mash them, prepare a thick paste by mixing flour, eggs, softened butter in cubes, 1 glass of water, salt, pepper, 1 pinch of nutmeg.
Add the mashed potatoes. Form small balls and fry in oil.
To serve, place the cut capon on a serving dish, de-glaze the bottom of the dish with
cooking with 1 or 2 c of hot water and present the juice in a sauce boat. 


 

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