Christmas Capon: A Delicious Holiday Dish

Introducing: Stuffed Capon with Spinach and Foie Gras

Ingredients:

– 1 capon, about 3 kg
– 1 bunch of parsley
– 1 shallot
– 1 clove of garlic
– 1 large handful of breadcrumbs
– 15 cl of milk
– 200 g of fresh spinach
– 50 to 70 g of semi-cooked foie gras
– 1 whole egg
– the capon liver or 100 g of rabbit (or poultry) liver
– Salt, freshly ground pepper
– oil
– butter

Get ready with some aluminum foil, string, and a large needle (like a tapestry needle)! Remove any lingering feathers from the capon.