Melt in the mouth young guinea fowl with herbs and spices by Jacques Bernadou
Melt in the mouth young guinea fowl with herbs and spices by Bruno Tenailleau.
For 4 people:
250 g of young guinea fowl supreme
3 g of salt (2 good pinches)
1 g of ground white pepper (1 pinch)
1 level teaspoon of curcuma
2 eggs
250 g of pouring cream
250 g of tomatoes
50 g of butter
4 leaves of celery stick
50 g of shallots
Mince the fowl with a 4.5 mm plate, add the white pepper, salt, curcuma, cream and eggs.
Mix everything very carefully in a salad bowl.
Peel the tomatoes, remove the pips and cut them into small cubes.
Cut the shallots and allow them to sweat in butter over a very low heat without changing colour.
Add the tomatoes and leave them to stew for 10 minutes.
Add this to the mixture and stir once again.
Butter a terrine dish and garnish it without leaving air pockets.
Leave it to cook in the oven in a bain marie for 30 minutes at 140°C (285° F).
Before serving, warm up the pepper and finely chopped celery leaves in some olive oil. This will become aromatic.
Present your slices on a plate with a little greenery and a dash of perfumed olive oil.
Bruno Tenailleau is first prize winner of the international dessert prize and he conducts his gastronomic research on a daily basis. And yet, he is willing to offer us some of his best recipes.
