“Fine Champagne” guinea fowl
What you need
- Whole guinea fowl
- Fine champagne sauce (Béchamel sauce + champagne + cream + butter)
- Salt and pepper
Preparation
Season the guinea fowl with salt and pepper, including on the inside, and roast it in the oven. Cut off the thighs and breast. Present it on a plate, coat with sauce and garnish with the herbs. This dish goes very well with sautéed potato balls or a potato gratin.
Tip
You can also add a few white grapes and a little grape juice to the sauce.
