Capon à la Nautaise

Ingredients

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

Method

1. 1

   Make a farce with the liver, a dozen roasted chestnuts, a piece of butter, parsley, green onions, a very little garlic, two yolks of eggs, salt, pepper, and grated nutmeg.

2. 2

   Roast the capon, after having filled it with the farce, and cover it with buttered paper; when it is done, brush it over with the yolk of an egg diluted in a little lukewarm water; sprinkle bread-crumbs all over it; let it brown well, and serve it with a sharp sauce.

As published

This recipe was extracted from The thorough good cook (1895) by George Augustus Sala, page 145. The excerpt below is the record exactly as published.

Capon k la Nautaise. Make a farce with the liver, a dozen roasted chestnuts, a piece of butter, parsley, green onions, a very little garlic, tAvo yolks of eggs, salt, pepper, and grated nutmeg. Roast the capon

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