Recipe Details

Cooking Recipe Preparation time

• Preparation time: 35 minutes

Cooking recipe preparation instructions

1. Soak the pieces of crepine in cold water.
2. Prepare the young guinea-fowl supremes without damaging the skin. Recover the meat from the legs (without neither skin nor nerves) and hack it. Store about 1.8 oz of it aside for the stuffing.
3. Take the foie gras from the young guinea-fowls and cut them into cubes of about 0.4 in.
4. Remove the leafs from the cabbage. Eliminate the yellow leafs and those that are too green. Only keep the green, tender leafs. Blanch them for 5 minutes in salty water, to which you add a pinch of baking soda.
5. Drain, put them in cold water, and drain again.
6. Prepare the stuffing. Take about 2.8 oz. blanched cabbage leafs well drained and cut them into squares of 0.4 in. Add 1.8 oz. of the hacked meat from the legs and the foie gras. Season with salt and pepper. Mix well.
7. Put a well wrung square of crepine on a board. Put a young guinea-fowl supreme in the middle of it, skin side down. Cover with 1/6 stuffing and close it well, so that the package is closed between 2 thick crepine layers. Cut the excess crepine. Cover 6 portions with foil and store them in the refrigerator.
8. Peel the carrots and turnips. Make small balls, using a melon baler or similar, of about 0.2 in.
9. Cook them in boiling, salty water with a pinch of baking soda. Then, drain them.
10. Remove the middle, hard vein from the blanched cabbage leafs and cut them into 3 or 4 pieces.
11. For the sauce, reduce 1/3 of the fowl fond and season with 2 drops of lemon, salt and pepper.
12. Cook the crepinettes, skin-side, in hot oil. When the skin is well colored, turn the little packages around. Add 1.8 oz. butter and end the cooking by regularly watering on a middle flame.
13. The cooking takes about 12 minutes overall.
14. Simultaneously, reheat the vegetable balls in 0.35 oz. butter and season them. Reheat the cabbage with 0.27 lbs. butter. Stir and season. Reheat the sauce and make it shiny by incorporating 0.7 oz. butter.
15. Place the young guinea-fowl in the middle of the serving dish and the cabbage next to it. Pour some sauce on each side. Sprinkle with vegetable balls. Garnish with a piece of chervil.

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