Separate the stems from the cÅpes. Coat each cÅpe hat with olive oil, salt and pepper, leave to marinate while you make the stuffing. Finely chop the ham with the cÅpe stems, shallots, garlic and parsley, add the finely grated sandwich loaf, salt lightly, the ham being already salted, pepper. Quickly fry this mixture in goose fat. As soon as it starts browning, moisten with half of the wine, cook over a very low heat for a few minutes. Under the grill of the oven, bake the cÅpe caps, hollow side up. As soon as the blade of a knife can go in easily, take out of the oven, place into a gratin dish. Fill these cÅpes with the very hot stuffing, moisten with the remaining wine, squeeze a few drops of lemon juice, dust with the bread crumbs, top with a tablespoon of goose fat. Bake in a hot oven (400F) until the caps are completely baked through, about 10 minutes. Serve in the baking dish.
