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I am going to describe to you a galantine of capon I made at home and served at a luncheon for ten people. But it could have served twenty, since the capon weighed 1.5 kilograms (about 3 pounds) skinned.
Cleaned and boned (to bone a chicken, see recipe 258), the capon weighed 700 grams (about 1-½ pounds). It was stuffed with the ingredients described below: