Capon a la Nanterre

Ingredients

• the liver of the capon
• a dozen roasted chestnuts
• a piece of butter
• parsley
• green onions
• very little garlic
• two yolks of eggs
• salt
• pepper

Method

1. 1

   Make a stuffing with the liver, chestnuts, butter, parsley, green onions, garlic, yolks, salt, and pepper.

2. 2

   Stuff the capon, roast it covered with buttered paper.

3. 3

   Brush with yolk diluted in lukewarm batter, sprinkle breadcrumbs, let brown, and serve with a sharp sauce.

As published

This recipe was extracted from Dressed game and poultry à la mode (1888) by Harriet Anne de Salis, page 5. The excerpt below is the record exactly as published.

Capon a la Nanterre. Make a stuffing with the Hver of the capon, a dozen roasted chestnuts, a piece of butter, parsley, green onions, very Httle garUc, two yolks of eggs, salt and pepper

Cook this with the app: pantry check, scaling, and the assistant.