Capon Galantine

Ingredients

• 1 capon, plucked and boned
• 200 g lean milk-fed veal
• 200 g lean pork
• 1/2 young hen's breast
• 100 g lardo (back fat)
• 80 g salted tongue
• 40 g fatty-and-lean ham
• 40 g black truffles
• 20 g pistachios
• 200 g additional pork and veal (for the forcemeat)
• 60 g bread crumb soaked in broth
• 1 egg

Instructions

1. Bone the capon (see No. 258); it yields about 700 g.
2. Cut truffles and meats into strips and pieces; peel pistachios; salt the meats.
3. Make the forcemeat: pound 200 g pork and veal with soaked bread crumb, egg, truffle peel, tongue and ham trimmings, salt and pepper; sieve.
4. Layer the opened capon with forcemeat and alternating strips, truffle and pistachio, hen breast toward the tail.
5. Sew, tie, wrap tightly in a clean cloth, and boil 2.5 hours.
6. Untie, re-wrap and press flat under a weight at least two hours; reserve the cooking water for broth and aspic.