• 2servings
  • 35minutes

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Nutrition Info . . .

NutrientsProteins, Cellulose
VitaminsB1, B2, B3, B6, B9, B12, C, D
MineralsZinc, Copper, Calcium, Iron, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 2 guinea fowl breasts , skin removed

  2. 1 egg yolk

  3. approximately 150 ml double cream

  4. 75 g pitted kalamata olives , finely chopped

  5. 600 g field mushrooms , brushed clean

  6. knob butter

  7. 1-2 tbsp madeira , for moistening

  8. 100 ml white wine

  9. 2 tbsp white wine vinegar

  10. 125 g chilled butter , cut into cubes

  11. 1/2 lemon , juice only

  12. small bunch chervil , finely chopped

Instructions Jump to Ingredients ↑

  1. Put the guinea fowl meat into the bowl of a food processor and pulse until just smooth. Add the egg yolk and blend again.

  2. With the machine running, begin to pour in the cream, adding only as much as you feel the mixture can take. Remove the mixture from the blender and stir in the olives.

  3. Take half of the mixture and roll tightly in cling film to create a sausage shape. Repeat with the remaining mixture.

  4. Bring a large heavy-based saucepan of water to a simmer, put the “sausages” into the barely simmering water and cook for 15-20 minutes, or until cooked through. Remove them from the water and leave to rest in their wrapping.

  5. For the mushroom duxelles: blend the mushrooms in a food processor until very finely chopped.

  6. Melt a knob of butter in a heavy-based pan over a medium heat. Add the mushrooms and enough Madeira to moisten well and cook this down until most of the moisture has evaporated.

  7. For the beurre blanc: put the white wine and vinegar into a saucepan over a high heat and simmer rapidly until the volume of liquid is reduced by half. Reduce the heat to low. The liquid should be barely simmering.

  8. Add the cubes of chilled butter to the wine reduction, a small amount at a time, whisking thoroughly with a balloon whisk as you go until all the butter is used up. Don't overheat or the sauce will split. The finished sauce should be thickened and emulsified.

  9. Season to taste with salt and freshly ground black pepper. Finish with a little lemon juice and stir in the chervil.

  10. . To serve, carefully unwrap the “sausages” and slice thickly. Arrange the duxelle puree on each plate, top with the sausage slices and spoon over the beurre blanc.


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