From: The Thorough Good Cook

Poultry: 22. Capon a la Nantaise

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. 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.

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