Capon with Snails


Salt a fine big capon and prepare to roast it to a nice brown color, but make sure it is not dry when finished. Make a golden roux and brown in it some bread crumbs, anchovies, parsley, lemon peel and a little onion. Pour some broth and a little vinegar on this mixture and cook it, whipping every now and then. Cook snails in wine and add them to above, and serve with roasted capon.