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Recipe for Guinea Fowl Breasts with Champagne and Small Mushrooms

Yields4 ServingsPrep Time30 mins

A recipe proposed by the interprofessional committee for guinea fowl - photo c. Iwanon - styling d. Gustin.

Ingredients
 4 Guinea fowl supreme
 20 Dry sparkling wine
 15 Liquid cream
 Butter
 Mushroom mixture
 Salt
 Pepper
 Nutmeg
Directions
1

In a well-oiled hot pan, cook the pieces for 5 minutes on each side. Keep warm. Brown the shallot in butter. Add the mushroom mixture. Cook for 5 minutes. Then pour in the champagne and cream. Season with salt, pepper, and add nutmeg. Simmer for 15 minutes.

2

Then arrange the mushrooms on the plate and place the piece on top. Drizzle lightly with sauce.

3

To finish, serve with celery puree.

Nutrition Facts

0 servings

Serving size

4

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