1 capon, 1 poultry carcass, 500g carrots, 500g leeks, 1kg broad beans, 200g garlic, 2 bunches of parsley, 1.5kg apples, 1kg lemon, 400g raisins, 40g prunes , 200g ginger, 8 cinnamon sticks, a pot of honey, rye bread, 500g wheat to cook, 500g smoked brisket.

Wash, peel and cut the carrots into mirepoix, peel the onions and cut them into mirepoix, wash, remove the white of the leeks and cut the green into strips. In a saucepan, heat the olive oil strongly, place the carcass and sweat. Add the aromatic garnish (leek, carrots, onions, thyme) and sweat, then add water and cook for a good hour, skimming often. Pass the base through a strainer and let it reduce for 20 minutes. Cut the capon into pieces and poach it in the base, add the prunes, raisins and ginger. Let it be for now.

In a large saucepan, bring 1/2l of water, 1/2l of white wine, 200g of honey and a few cinnamon sticks to the boil. Wash, peel and core the apples then poach them.

Cook the beans and the wheat in boiling water. Cut the breast into bacon pieces and sauté them. Chop the parsley and garlic (persillade). Brown the wheat in a little stock and add the parsley, likewise brown the beans in a little stock and add the bacon.

Remove the capon pieces from the pan once they are cooked and keep warm. Reduce the stock, add the sour juice and honey to obtain a sweet and sour sauce. Soften the bread in a little milk, drain and pour it into the sauce to bind it, strain through cheesecloth and put the pieces of poultry back into the sauce. Keep warm. To draw up.