Cut the capon (or chicken) into pieces, reserving the neck and giblets for stock.

Dip the chicken pieces in lemon juice, then dredge in seasoned flour.

Brown the chicken pieces in butter.

Add diced bacon and chopped onions to the pan.

Sprinkle 1 tablespoon of flour over the mixture and brown again.

Pour Irish whiskey into the pan and ignite it.

Add salt, pepper, allspice, and mashed garlic to the pan.

Pour in burgundy wine and water.

Simmer for 45-60 minutes.

For the sauce, make stock using the reserved neck and giblets.

Strain off the cooking liquor from the chicken and add it to the stock, then simmer.

Reduce the stock by half by boiling.

Mix egg yolks and light cream, then add to the stock.

Cook pearl onions separately in water with a bit of lemon juice.

Sauté the mushrooms.

Drain the onions and add them to the sauce; add the sautéed mushrooms to the sauce.

Pour half of the sauce over the chicken and serve the remaining half separately.