Remove the legs, wings and breasts. Cut the legs and wings in half at the joint and the breasts in half. Remove the outer leaves of the cabbage, separate the rest, rinse, dry, remove the stem. Blanch briefly in boiling hot salted water, rinse in iced water and dry. Then cut into 5 cm pieces. Cut the carrots and celery into approx.
3 cm pieces.
Heat clarified butter in a saucepan, season the prepared corn poulard with salt and pepper and fry all around until golden brown. Remove from the saucepan. Add bacon cubes and shallots and fry lightly. Next add the celery, chestnuts, carrots and cabbage, season with salt, pepper and nutmeg, sauté briefly and fill up with the beef stock. Add the corn poulard and let it bubble up heartily. All together now in an ovenproof casserole dish with 30 cm ø form and cool in it.
Roll out the puff pastry and cut it into a circle of 34 cm ø. Stir the egg yolks and brush the puff pastry with them. Brush the outer upper edge of the casserole dish with the remaining egg yolk, place the pastry over it and press the edge firmly smooth. Put everything together on the hot stove for about 5 minutes and then bake for about 40 to 50 minutes at 180 °C top and bottom heat in the oven on the lowest rack until golden brown. Then remove from the stove, remove the puff pastry cover and bake.
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