Guinea fowl stuffed with brioche and mashed potatoes with croutons

Ingredients

Directions

1. 1

   Peel the shallots, dice 4 finely. Cut 2 slices from the bread and set aside. Dice the rest. Heat 75 g butter, sauté diced shallots and ham in it and add to the bread cubes.

2. 2

   Wash the thyme and, except for something to garnish, pluck leaves from the stems. Add the leaves to the bread and knead everything. Wash guinea fowl and season inside with salt and pepper. Cut the bread mass in half and fill the guinea fowl with it, then stick them on a wooden skewer.

3. 3

   Put the guinea fowl on a fat pan of the oven. Peel, wash and roughly cut the carrot and put it on the fat pan with the two remaining shallots. Roast in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 55-60 minutes.

4. 4

   Peel, wash and chop the potatoes. Cook in boiling salted water for 20-25 minutes. Cut remaining brioche slices into small cubes. Heat 1 tablespoon of butter and roast the brioche cubes in it, take them out.

5. 5

   Drain the potatoes, add the milk and 1 tablespoon butter and mash the potatoes finely. Season to taste with salt, pepper and a little nutmeg. Remove guinea fowl from the oven and keep warm. Loosen the roast with chicken stock and pour it through a sieve into a pot.

6. 6

   Add cider and bring to the boil. Bind with sauce thickener. Carefully fold the brioche cubes into the puree. Halve the guinea fowl. Arrange one half each with filling, mashed potatoes and sauce on plates. Garnish with thyme.

7. 7

   Green salad tastes good with it. Drink: Cremont Rosé.