Prepare the stuffing.
Cook the rice in the chicken stock. Mix the capon livers and button mushrooms.
Add the cooked rice and raisins. Add the truffle peelings and the small truffle or black trumpet mushrooms finely chopped. Add salt and pepper to taste.
Fill the inside of the poultry with stuffing. Truss the capon.
Prick the skin of the capon thighs. Season with salt and pepper. Bake in a hot oven 200 ° C (gas mark 6/7) for 15 minutes, then lower the temperature to 150 ° C (gas mark 5) and bake for about 1 hour.
Do not add fat, as the capon will exude enough. Baste during cooking.
Degrease and deglaze the juice with a little water and port before serving.
Serve the capon with vegetables sautéed in the capon juices.
Peel the mushrooms and leave them whole. Cook with a glass of water, a little butter and lemon juice. Keep the cooking juices to one side.
Prepare a stuffing by chopping the fresh pork, veal fillets, green olives, shallots, garlic, sprig of parsley, salt, pepper, a little nutmeg.
Bind with the two whole eggs. Flavour with the Armagnac.
Add the button mushrooms and sliced cep or porcini mushroom. Form a ball, stuff the pullet, and sew up the opening. Put the duck fat in a pan to melt. Add the small onions, quartered carrots, bacon and finally the pullet. Fry slowly.
When the pullet is well browned on all sides, moisten with the cooking juices from the mushrooms.
Cover the pan and allow to cook gently, turning occasionally, for about 1 hour and 40 minutes.
To check if the pullet is done, prick the thigh, the juices should be translucent, otherwise extend the cooking time for a few minutes.
Serve hot with the pan juices, potatoes and some fried porcini mushrooms.