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Cooking Recipe Video : Guinea fowl supreme with endives and hypocras sauce

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Restaurant: L'Ermitage

Chef: Etienne Krebs

Michelin Guide Ranking

1

Viewers Video Rating

Average Rating: 3.9/ 5 - 15 votes - 905,395 views
 

Recipe Details

Servings:
6 People
Cooking recipe time in minutes:
35
Cooking recipe Search Tags:
 Guinea-fowl supreme with endives and hypocras sauce Guinea- fowl fowl supreme supreme with
Recommended wine with the dish:
Mondeuse noire de Chardonne, Es Pendances, JF Cossy 1999
Difficulty level:
Cooking recipe viewed:
905,395
Cooking Recipe Preparation time
  • Preparation time: 35 minutes
Cooking Recipe Ingredients
  • 6 guinea fowls supreme
  • Oil and butter for the roasting
  • 1 dozen endives
  • 3.5 oz. sugar
  • Salt, pepper
  • ½ juice from a lemon
  • .8 oz. butter
  • 0.85 cups dark fowl or veal fond
  • 0.21 cups hypocras sauce
Hypocras sauce:
  • 2.1 pints red wine
  • 2 vanilla pods
  • 1 cinnamon canes
  • 0.33 lbs. raspberries
  • 1 tsp. ground nutmeg
  • 6 cloves
How your dish looks like, following the step by step guide of the cooking recipe video
Cooking recipe preparation instructions
  1. Boil all the hypocras ingredients (wine, sugar, cinnamon, vanilla and clove). Then, remove it from the flame and let it infuse (soak) for 1 night.
  2. Prepare a caramel with 0.44 lbs. sugar. Deice with the spiced wine by filtering with a sieve. Then, reduce until it becomes thick.
  3. Boil down the minced endives, without their trunks, in 1.8 oz. butter.
  4. Season with salt, pepper, lemon juice and sugar.
  5. Stir well and cook on full flame for 15-20 minutes.
  6. The endives must be almost caramelized or preserved, respectively.
  7. First season, then roast the guinea fowls in butter and oil.
  8. Terminate the cooking in the oven. Sprinkle from time to time.
  9. Take them out off the pan after 5-6 minutes and let them rest for 5 minutes.
  10. Boil down the dark fond with the hypocras until obtaining a syrup-like consistency.
  11. Place the endives on the serving dishes. Lay the guinea fowls next to them and cover with sauce.
Restaurant
Name:
L'Ermitage
Phone:
+41(21)964 44 11
Website:
www.ermitage-montreux.com
Address:
Rue du Lac 75 - CP 345
City:
Montreux-Clarens
Country:
Sw
Overview:
"Montreux is the jewel of the Swiss Riviera. Known for its jazz festival and medieval castle in Chillon, Montreux has equally become an important gastronomic attraction thanks to the Krebs family and their famous ''L'Ermitage''. Situated at the lake-side, between water and sky, you will be delighted by an inventive and sophisticated cuisine!"
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