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Stuffed Capon with Ceps in a Salt Crust - France

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Ingredients: Capon (3kg), STUFFING, Ceps or wild mushrooms, Pancetta roughly chopped, Parsley, Cloves garlic, Shallots cut in 1/4 inch, pieces, Chestnuts boiled in water, Dried peas soaked overnight, and cut in pieces, SALT DOUGH, Salt, Flour, Egg whites, Sage, SAUCE, Sauternes or muscat wine, Soya sauce, Butter, Lemon, ...

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