f it. Take out the capon when it is
sufficiently cooked and place it on a dish; garnish it with cooked
mushrooms, cocks' combs, kidneys, or fowls' livers, and pour a sauce
supreme (No. 16) over it; round the dish place the timbales of rice,
and between each put a whole truffle cooked in white wine. Serve a sauce
supreme in a sauce bowl.

No. 140. Dindo Arrosto alla Milanese (Roast Turkey)

Ingredients: Turkey, sausage meat, prunes, chestnuts, a pear, butter,
Marsala, salt, rosemary, bacon, carrot, onion, turnip, garlic.

Blanch for seven or eight minutes three prunes, quarter of a pound of
sausage meat, three tablespoonsful of chestnut puree, two small slices
of bacon, half a cooked pear, and saute them in butter; chop up the
liver and gizzard of the turkey, mix them with the other ingredients,
and add half a glass of Marsala; use this as a stuffing for the turkey,
and first braize it for three quarters of an hour with salt, butter,
a blade of rosemary, bits of fat bacon, a carrot, a turnip, an onion,
three cloves, and a clove of garlic with a cut; then roast it before a
clear fire for about twenty minutes; put it back into the sauce till it
is ready to serve. Only leave the garlic in ten minutes.

No. 141. Tacchinotto all'Istrione (Turkey Poult)

Ingredients: A turkey poult, ham, mace, bay leaves, lemons, water, salt,
onions, parsley, celery, carrots, Chablis.

Truss a turkey poult, and cover it all over with slices of ham or bacon,
put two bay leaves and four slices of lemon on it, and sprinkle with a
small pinch of mace, then sew it up tight in a dishcloth, and stew it in
good stock, salt, an onion, parsley, a stick of celery, a carrot, and a
pint of Chablis; cook for an hour, take it out of the cloth, and pour a
good rich sauce over it. It is also good cold with aspic jelly.

No. 142. Fagiano alla Napoletana (Pheasant)

Ingredients: Pheasant, macaroni, gravy, butter, Parmesan, tomatoes.

Lard a pheasant, roast it, and serve it on a layer of macaroni cooked
with good reduced gravy, two ounces of butter, a tablespoonful of grated
Parmesan, and a puree of tomatoes. Serve with Neapolitan sauce (No. 12)
in a sauce bowl.

No. 143. Fagiano alla Perigo (Pheasant)

Ingredients: Pheasant, butter, truffles, larding bacon, Madeira.

Make a mixture of three tablespoonsful of chopped truffles, three ounces
of butter and a little salt, and with this stuff a pheasant. Then cover
it with slices o