Ingredients:
1 capon
150 g of butter
5 tablespoons of oil
300 g of sausage meat
100 g of chicken liver
1 kg cooked chestnuts
1-liter broth
1 dl of cognac
2 eggs
1 celery stalk
Pepper
Salt
Preparation:
Step 1
Put the chestnuts in a saucepan with broth, celery , and 50 g butter ; let it heat up.
2nd step
Crush the chicken livers with a fork and mix with the sausage meat.
Step 3
Put this mixture in a salad bowl and mix with the eggs and cognac. Add the chestnuts, salt and pepper.
Step 4
Garnish the capon with this stuffing and bridle.
Step 5
Put in the oven, and cook for 3 hours at 200 ° C (th 6-7).
Step 6
Arrange the stuffing in the middle of the dish, surrounded by pieces of capon.
Step 7
Put the cooking juices in a gravy boat, and serve separately.
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