Chestnut Farce – F. Turkey, Capons Etc.

Roast and peel the beautiful chestnuts, boil them for a quarter of an hour in strong veal broth, drain, then pound them in a mortar together with the cooked and chopped liver of the poultry, a spoonful of chopped ham, a spoonful of chopped ham, chopped shallots, as much chopped lemon peel, salt + butter, breadcrumbs, pepper and egg yolks, mix it all up and use the farce to stuff turkeys, capons, etc.

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