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.