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This recipe was uploaded by Kye
Cooking time: 1 hour
Serve with small potatoes “à la parisienne” and buttered vegetables.
2-Season. Add Cognac and broth.
3-Let cook at low heat, covered, for 30 minutes.
4-Put aside the guinea fowl.
5-Add cream and mustard in the stew-pan. Put back the guinea fowl. Cook for another 30 minutes.
6-In a frying-pan, sauté mushrooms with remaining butter. Season to taste.
7-Put the guinea fowl in a serving plate, add the sautéed mushrooms and pour the cream and mustard sauce.