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Boiled Capon with Sausage Stuffing and Celery Sauce
1 8-pound capon 1 pound Champagne sausage cut into 1-inch lengths (page 87) 1 bay leaf 3 sprigs fresh thyme, or 1/2 teaspo

Tags: capon onion crumbled carrots champagne sausage thyme celery stalks butter heavy cream salt black pepepr lemon juice Boiled Capon with Stuffing and Celery Sauce

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