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1
Prepare the stuffing: blend liver, sausage, ham, and foie gras in a bowl.
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2
Add shallot, parsley, eggs, Armagnac, garlic, salt, and pepper.
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3
Soak the bread in milk until softened, then remove and gently squeeze to remove excess milk.
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4
Add soaked bread to the meat mixture, and mix well.
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5
Cover and refrigerate until needed.
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6
Season inside of capon well with salt and pepper.
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7
Fill the cavity with stuffing and sew closed with butcher's twine, making sure twine is very tight.
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8
(Or, roll stuffing into a log in a double layer of cheesecloth and tie ends closed.
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9
Add to bouillon about 1/2 hour before bird is done cooking, and poach until firm.)
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10
Add turnips, onions, carrots, celery, and leeks to a large, deep pot.
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11
Place stuffed capon on vegetables, add bay leaves, thyme, and garlic.
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12
Add a generous sprinkling of salt and pepper and pour in the stock.
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13
It should completely cover bird and vegetables.
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14
Add a little water, if needed.
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15
Bring liquid to a boil, reduce heat, and simmer gently until meat is very tender and almost falling off the bone, at least 2 1/2 hours.
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16
Cook the cabbage in the bouillon for the last 30 minutes of cooking time.
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17
Reserve 1 cup of the bouillon for the Gros Sel Sauce.
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18
While the capon cooks, prepare the Gros Sel Sauce.
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19
Carefully remove capon and vegetables from the pot with a large, slotted spoon.
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20
Place on a platter and lightly tent with foil.
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21
Strain broth, return to pot, and bring to a boil for 5 minutes.
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22
Taste to adjust seasoning.
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23
Add pasta, and cook until tender, about 8 to 10 minutes.
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24
While pasta cooks, cut capon into serving portions.
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25
Remove the stuffing from the cavity and cut into slices (or unwrap and slice).
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26
Arrange vegetables around capon and cover with foil.
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27
Keep in a warm oven.
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28
Ladle the broth with vermicelli into bowls and serve.
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29
Don't forget to pass a bottle of red wine for the chabrot.
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30
Following the broth, serve the stuffing, vegetables, and capon, pouring some of the hot broth over them before serving.
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31
Garnish with capers, pickled onions, cornichons, and mustard.
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32
Serve with Gros Sel Sauce.
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33
Combine eggs, mustard, vinegar, and herbs in a bowl.
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34
Slowly stir in oil, then add the broth.
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35
Season, to taste, with sea salt.
