1 capon liver or 2 chicken livers, chopped
6 ounces chopped pork sausage meat
3 ounces unsmoked, cured dry ham, such as Jambon de Bayonne or prosciutto, diced
3 ounces Grade B foie gras, diced, optional
1 shallot, chopped
1/2 cup chopped flat-leaf parsley
2 eggs, beaten
2 tablespoons Armagnac
1 tablespoon chopped garlic
Salt and freshly ground black pepper
2 to 3 slices day old bread, about 2 ounces, torn into small pieces
1 cup milk
1 (8 pound) capon, giblets, neck, 2 wing joints, and extra fat removed
Salt and freshly ground black pepper
8 medium turnips, quartered
3 onions, each studded with 3 whole cloves
3 carrots, cut into 2-inch pieces
2 ribs celery, cut into 2-inch pieces
2 leeks, trimmed and washed, cut into 2-inch pieces
3 bay leaves
2 bunches fresh thyme
1 head garlic, separated into cloves, with skin left on
4 quarts chicken stock
1 head Savoy cabbage, large ribs removed, cored, quartered, and blanched
Gros Sel Sauce, recipe follows
8 ounces dried vermicelli pasta
Capers, for garnish
Pickled onions, for garnish
Cornichons, for garnish
Mustard, for garnish
4 hard-cooked eggs
2 tablespoons Pommery mustard
1/2 cup sherry vinegar
1/4 cup mixed chopped tarragon, flat-leaf parsley, chives, and chervil
2 cups grapeseed or canola oil
1 cup warm broth (reserved from above)
2 to 3 tablespoons coarse sea salt
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