Sorry for the transaltion, my son is not yet bilingual!!

I have search for ages, I have bought and read a lot of books and magazines, I have jot down… and … finally… I come back to the tradition, it’s a safe bet: a full French Christmas meal with a stuffed capon, “foie gras” toast, fig marmalade, spice cake, pink salmon on “blinis”, Chantilly cream with bot chive… and, to finish the 13 desserts!

A long time ago, I remember, mum and me cooked this famous recipe of “Dinde farcie de  brouillade”. This year, I break with  the tradition and prefere the capon.

An original and yummy stuffing. Stop talking; I reveal it to you right now:

-          Put 3.6 oz. of bread in 8.5 fl oz. of milk.

-          Chop chicken liver (and the heart ) up with a knife.

-          Cut off 5.4 oz of “Jambon de bayonne” (a thick slice) in dice.

-          Chop a little bunch of parsley, 4 shallots.

-          In a frying pan, melt the butter, color the minced meat,, salmon dice, parsley, and shallot.

-          Baste with cognac and singe (be carefull to your eyebrow, it would be a shame for thanksgiving).

-          Whisk 4 eggs in omelette( we need beaten eggs and pour it in the pan.

-          Stirred and coat the whole with beaten eggs and stop the baking.

-          Wring the bread (with yours pretties clean hands)

-          Transform in pieces 9 oz. of chestnuts.

-          Add the bread and the chestnuts on the pan. Salt, pepper, and add a last beaten egg.

-          Stuff the fowl, and sew(use a sewing needle with culinary string).

-          Bake the whole : 2h30 for 6.6lbs.

Deglaze with 5.0 fl oz. of white wine.

Of course I add at the end of the baking, the chestnuts.

This year I will probably serve the whole with pear cut in two cook on the pan with butter and cinnamon.

I must prepare little verrines for my daughter, vegetarian.

I reveal it tomorrow.