Poultry — dried morels
Guinea fowl with mustard and morels
The guinea fowl is poached in a flavourful stock, then coated with a cream and mustard sauce with pan-fried morels. A comforting match that is enhanced by fresh pasta.
- Serves
- 4 people
- Preparation
- 20 min
- Cooking
- 50 min
Ingredients
Method
Soak the morels in lukewarm water for about 1 hour, then drain and rinse them well to remove any grit.
Melt a knob of butter in a frying pan and sauté the morels for a few minutes. Season with salt and pepper.
In a casserole, pour in enough chicken stock to cover the guinea fowl. Bring to the boil, add the bird, cover and leave to cook over low heat for about 50 minutes.
Take 25 cl of the cooking stock, pour it into a saucepan and reduce by boiling until 5 cl of liquid remains.
In a bowl, mix the cream, strong mustard and egg yolk. Pour this mixture into the reduced stock off the heat, then warm gently without ever letting it boil.
Add the morels to the sauce and adjust the seasoning. Drain the guinea fowl, carve it and serve it coated with the sauce with fresh tagliatelle.