Guinea Fowl with Madeira Sauce
Serving Size : 4 Preparation Time :0:30
Categories : Main Meal Cuisine: "French Style"
4 Guinea fowl breast fillets, skinless
1 ounce Unsalted butter
1 teaspoon Olive oil
3 fluid ounces Cognac
10 fluid ounces Jellied chicken stock
5 fluid ounces Dry madeira
5 fluid ounces Cream
2 teaspoons Cornflour
Heat butter and oil in a frying pan, brown the guinea fowl breasts on both sides.
Add cognac and ignite.
When the flames have subsided, wrap meat in a foil and put into a 160oC oven for about 15-20 minutes whilst finishing the sauce.
Pour stock and madeira into pan and scrape up all the juices from the meat, allow to simmer and reduce by about one third.
Blend the cornflour with about 3 fl ozs of the cream. Keep to one side. Add the remaining cream to the pan.
When the guinea fowl is cooked add the reserved cornflour to pan, bring to boil stirring all the time. The sauce should just coat the back of a wooden spoon.
Add any further juices from the meat to the pan and serve.
Start to Finish Time: "0:30"
Source: sylv@nicebites.com
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