Capon with chestnuts - La cuisine de Bernard

Ingredients

• 1 Capon (of 3 kg)
• 1 small glass of Cognac
• 1 egg
• 1 veal cutlet ((150 to 200g))
• 1 chicken breast
• 250 g poultry livers
• 3 slices of bread (soaked in milk)
• 80 g raisin
• 1 large tablespoon flour
• A good dozen chestnuts
• 50 g nuts
• salt & pepper
• 50 g butter ((ir even a little more))
• 1 kg raw chestnuts ((fresh or frozen from Picard, they are perfect!!))
• water