Added by kye in france | Mon 09 Mar 2009 @ 12:48
Preparation time: 30 minutes Cooking time: 1 hour Serve with small potatoes “à la parisienne” and buttered vegetables.
For 4 servings:
-One guinea fowl, 3 to 4 pounds (1,5 kg)
-3 ounces of butter (75 g)
-2 French scallions or 2 small onions, chopped
-3 ounces of Cognac (100 ml)
-4 cups of chicken broth (1 litre)
-2 cups of cooking cream (500 ml)
-1 ½ ounces of Dijon mustard (30 g)
-½ pound of mushrooms, sliced (190 g)
1-In a stew-pan, sauté guinea fowl with scallions or onions and 2 ounces (50 g) of butter.
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.