| Prep Time | 1 hour |
| Cook Time | 15 minutes |
| Servings |
people
|
Ingredients
- 4 rooms of guinea fowl
- 2 escalopes (About 60 g per piece)
- 4 large spinach leaves
- 300 g forest mushroom mixture of
- 20 cl heavy cream
- 1 brown background
- salt, freshly ground pepper
Ingredients
|
|
Instructions
For supreme
- Coupez les suprêmes en deux dans le sens de la longueur de façon à les ouvrir en portefeuille. Attention à ne pas couper jusqu'au bout.
- Add salt and pepper.
- Cut liver scallops in half, also in length.
- 4 Wrap the foie gras sticks with spinach after the salt and pepper.
- Stuff supreme with foie gras and spinach.
- Enter flesh side and then the skin side with oil and a knob of butter.
- Bake 15 min at 160 degrees, convection.
For the sauce
- Sauté the mushrooms in olive oil and butter, salt and pepper.
- Add the brown stock and cream.
- Boil down.
- Serve with spaetzles and vegetables.
Recipe Notes
Recipe from the Restaurant "Le Schaefferhof" à Duppigheim !
With this recipe, we recommend:
Barrels Pinot Gris
