Hat stuffed with white boudins

Ingredients

For 4 servings

• •2 tranche 2 slices Mia bread
• •5 cl 5 cl Milk
• •2 2 Large shallots
• •45 g 45 g Butter
• •300 g 300 g Poultry liver
• •2 2 White buds
• •300 g 300 g Fine flour of forest poultry
• •10 cl 10 cl Cognac
• •1 1 Egg
• •2 Two spoons. Soup cream
• •2 Two spoons. Pepper
• •2 pincée 2 pinches 4 spices
• •1 1 Brown jar
• •1 1 Ready-to-cook hat of about 3 kg
• •3 3 Apples
• •Thin thyme
• •Salt
• •Mill pepper

Method

1. 1.Preheat the oven to thermostat 6 (180°C).
2. 2.Put the bread in a bowl with the milk. Peel and chop the shallots.
3. 3.In a skillet with 15 g of butter, sauté the shallots until they become translucent. Add the dice-cut poultry livers and cook for 5 minutes.
4. 4.Remove the skin from the white boudins and crumble the flesh. Put her in a bowl. Stir in the fine stuffing, chicken liver dice preparation and bread crumb. Pour in half the cognac.
5. 5.Add the whole egg, fresh cream, chiseled parsley and 4 spices and a small handful of crushed chestnuts. Season with salt, pepper and mix well so as to obtain a homogeneous stuffing.
6. 6.Stuff the chapon with white boudin preparation. Swipe the openings. Put it in a large greased dish with 30 g of butter. Bake for 30 minutes. Pour two glasses of water into the dish.
7. 7.Continue cooking for 1h35, while regularly watering the poultry with the cooking juice.
8. 8.Get the capon out of the oven. Remove the cooking juice from the chapon and pour it into a saucepan.
9. 9.Degrease it and add the remaining cognac. Fire. Allow to reduce for 10 minutes. Water the chapon again with this preparation.
10. 10.Wash, peel and cut the apples into dice. Place them all around the chapon with the remaining chestnuts. Sprinkle with thyme and oven for 10 minutes. Serve immediately.