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Cornalin rouge 'Vieux Cachet' 1989
6 pieces of crepinette pork sausages; 3 young guinea-fowls, about 1 1/3 lbs., about 8 x 8 in.; 3 1/2 oz. foie gras; 2 cabbages; salt; baking soda; pepper; 3 large carrots; 3 violet turnips; 1 1/4 cups dark fowl fond (stock); 1 quarter lemon; 1 tablespoon oil; 1/2 lbs. butter; 6 chervil pieces
Soak the sausage pieces in cold water. Prepare the young guinea-fowls without damaging the skin. Recover the meat from the legs, but remove the skin and nerves. Chop. Set about 1 1/3 oz. of it aside for the stuffing. Cut foie gras into cubes of about 1/2 inch. Remove the leaves from the cabbage, using only green, tender leaves. Blanch for 5 minutes in salty water, to which a pinch of baking soda has been added. Drain, place in cold water, and drain again. Prepare the stuffing: Take about 2 2/3 oz. blanched cabbage leaves, well drained, and cut into squares of about ½ inch. Add 1 2/3 oz. of chopped meat from the fowl legs and the foie gras. Season with salt and pepper. Mix well. Place a well wrung square of sausage on a board. Place a young guinea-fowl supreme in the middle of it, skin side down. Cover with 1/6 stuffing and close it well between 2 thick sausage layers. Cut the excess sausage. Cover 6 portions with foil and refrigerate. Peel the carrots and turnips. Make small balls, using a melon baler, of about 1/3 inch. Cook in boiling, salty water with a pinch of baking soda. Drain. Remove the middle, hard vein from the blanched cabbage leaves and cut them into 3 or 4 pieces. For the sauce, reduce 1/3 of the fowl fond and season with 2 drops of lemon, salt, and pepper. Cook the packages in hot oil. When well colored, turn. Add 1 2/3 oz. butter. The cooking takes about 12 minutes. Simultaneously, reheat the vegetable balls in 0.35 oz. butter and season them. Reheat the cabbage with 1/3 lb. butter. Stir and season. Reheat the sauce and make it shiny by incorporating 2/3 oz. butter. 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.
Guinea fowl supreme stuffed with cabbage and foie gras
Enjoy this Guinea fowl recipe with cabbage and foie gras. Foie gras means "fat liver”, is one of the world's great culinary experiences. The flavor and texture is virtually impossible to describe. Foie gras is rich, buttery, delicate and a popular well-known delicacy in French cuisine. Enjoy this luxury dish with roasted seasonal fruits such as apple, figs, pears and red wine. Foie gras is surprisingly low in bad fats and high in good fats. Many studies conducted by well-known and respected authorities have proven foie gras is as healthful as any other meat, although moderation is the key
In colloquial usage the term 'fowl' is often used of any bird that's consumed by people. As such it includes both domestic and game birds. In scientific usage, however, the birds classed as 'fowl' belong to two types either the land fowl [i.e. chicken-like birds] or the waterfowl [ducks etc]. Of course, most domesticated birds intended for the table (chickens, turkeys, guinea fowl, ducks, geese) are fowl in the scientific sense of the word and that's why there is such confusion in the usage of the word. For example, ostriches are quite commonly farmed for their meat and are often, colloquially, termed as 'fowl'. But they are not fowl in the true sense of the word. And though the majority of game birds, such as pheasants, geese and ducks are true fowl, other game birds such as woodcock and pigeons are not true fowl.