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“I would not have gone to a factory to work a 35-hour week even if I worked double that with my chicken and capons.”

For her 117th birthday, she ate foie gras, roasted capon, cheese and a dessert similar to a baked alaska.

From the Renaissance up to the late nineteenth century, one finds many cookbooks that suggest covering boiled meat, especially poultry such as duck or capon, with macaroni or filled pasta.

It may have started with the cockentrice, a monstrosity made by stitching together the head and upper torso of a pig with a capon, found on feast menus from the fifteenth century.

The menu for her birthday feast included a starter of foie gras, followed by capon with fragrant mushrooms and wrapping up with baked Alaska, the nun’s favorite dessert.