Finely chop all the ingredients for the stuffing, including the fat from the capon and the goose liver. Add salt and pepper to the bread crumbs. Stuff the bird and sew the openings closed. Truss it. Heat a tablespoon of oil in a heavy casserole, and slowly brown the bird all over. Sprinkle with salt, and pepper and add 1/2 cup Riesling. Cover. Simmer for 1 1/4 hours, turning the capon twice. Lift the capon out and place on the serving platter. Remove the string. Degrease the sauce as much as you can. Add 2/3 cup white wine and reduce by boiling hard. Off the heat, add the goose liver, Cognac and the cream with cornstarch dissolved in it. Whisk the sauce as it cooks. Taste for seasoning. Coat the capon with sauce and serve the rest in a sauceboat. Serve buttered noodles, sprinkled with crumbled, fried in butter, noodles. If you use fresh noodles, don╒t bother to add the fried noodles.
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4 1/2 lb capon
For the stuffing:
5 chicken livers
1 slice ham
1 cup bread crumbs, fried in butter
3 ounces goose liver
salt, pepper
For the sauce:
1/3 glass Cognac
2/3 cup white Alsatian wine
2 tbsp cornstarch dissolved in 3/4 cup heavy cream
