Guinea fowl, beurre Café de Paris Recipe
Begin a day in advance with the beurre café de Paris:
It might take a bit of effort because we’re mixing water-based ingredients (Worcestershire sauce, lemon) with fat (the butter). Mash / mix / smear as needed to make it happen!
Place on cling wrap – Place the butter on a piece of cling wrap and roughly shape into a 20cm/8″ log.
Roll up in the cling wrap.
Twist ends to tighten the cling wrap around the log. The tighter the ends twist, the firmer and neater the log will become!
Secure ends as needed to hold the log shape. Usually, the cling wrap holds itself in place well enough to not worry about doing knots, or you can tuck the ends under the log so the weight of the log stops them unravelling. But if it is loosening, just tie the ends tightly.
Refrigerate for 3 hours or overnight until firm.
The next day pre heat the oven at 170°C and remove the butter from the fridge and slice while firm and cold. Let it come to room temperature, so it melts easily on the hot meat.
Place on cling wrap – Place the butter on a piece of cling wrap and roughly shape into a 20cm/8″ log.
Roll up in the cling wrap.
Twist ends to tighten the cling wrap around the log. The tighter the ends twist, the firmer and neater the log will become!
Secure ends as needed to hold the log shape. Usually, the cling wrap holds itself in place well enough to not worry about doing knots, or you can tuck the ends under the log so the weight of the log stops them unravelling. But if it is loosening, just tie the ends tightly.
Refrigerate for 3 hours or overnight until firm.
The next day pre heat the oven at 170°C and remove the butter from the fridge and slice while firm and cold. Let it come to room temperature, so it melts easily on the hot meat.
Peel 4 white asparagus.
Cover with water and bring to the boil. Boil for 4 mins, then turn off the heat, leave for 9 mins.
Pan-fry 2 guinea fowl breasts in butter, softly so the don't dry out, about 4 mins on the skin side, then turn and fry for another 2 mins. Then put in the oven for 12 mins.
Pan-fry 2 guinea fowl breasts in butter, softly so the don't dry out, about 4 mins on the skin side, then turn and fry for another 2 mins. Then put in the oven for 12 mins.
During the last 5 mins boil 4 green asparagus
Serve as shown.
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Guinea fowl, beurre Café de Paris Recipe
from Sweet Cake
Guinea fowl, beurre Café de Paris Recipe https://sweetteabiscuits.blogspot.com/2023/04/guinea-fowl-beurre-cafe-de-paris-recipe.html
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