How to cook (4
pers.) :
- Wash if necessary pleurotes, then chop them into fine small strips. Remove the surplus of jelly of the foot of pig then cut them in small pieces.
- In a pot, melt a soupspoon of butter, make it sauté the pleurotes, salt and move by means of a wooden spatula, then add the pieces of foot of pig and make them sweat some moments. Add a soupspoon of mustard, move, pepper, and reserve in the refrigerator.
- Keep ailerons.
- Divide into halves in the length 4 filets of guinea fowl, then salt, pepper and stuff them of a soupspoon of mixture of pleurotes and a foot of pig.
- Wrap every supreme of guinea fowl in a piece of flat sausage beforehand dipped and drained. Store them some moments in the refrigerator.
- In a salting tub, cook a soupspoon of butter and a soupspoon of oil of grape seeds, seize the supreme of guinea fowl and the kept ailerons there, and let them color on all the faces on average fire during 5 mn, then cover them and leave them another 5 mn with slow fire.
- Remove the supremes and the ailerons on a railing and remove the surplus of fat. Deglaze with one ½ glass of Porto by unsticking juices of cooking with a spatula.
- Pour ½ liter of broth of poultry and let reduce of a third. Put out the fire and filter the reduced sauce in a pan through a sieve.
- Warm the sauce just before serving.
- Arrange the supreme of guinea fowl stuffed with feet of pig in a warm dish and coat them with some sauce.
- Clear salicornes 3 mn in some boiling salt water. Melt the butter and let sauté quickly salicornes.
Good appetite !
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