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Roulade Sévigné - Rolled Stuffed Guinea Fowl BreastTheWorldWideGourmet.com

Flavors of Brittany

Total time: 30 to 60 min

Preparation time: 15 minutes
Cooking time: 20 minutes

Difficulty: Easy

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Nutritional values

per 100 g

per portion

Energy:137.2 kcal

Proteins:13.3 g

Fats:7.3 g

Carbohydrate:6 g

Fibers:0.6 g

Sugar:1.6 g

Cholesterol:50.8 mg

Sodium:65.3 mg

Calcium:17.3 mg

Energy:703 kcal

Proteins:68.3 g

Fats:37.6 g

Carbohydrate:30.5 g

Fibers:3 g

Sugar:8 g

Cholesterol:260.5 mg

Sodium:334.6 mg

Calcium:88.7 mg

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INGREDIENTS

For 5 serving(s)

Quantity

Weight/Volume

Unit

Ingredient

1200

g

farm raised guinea fowl

200

g

white mushrooms

50

g

walnut halves

100

g

french shallots

100

g

chicken breast

1

egg

300

g

reinette apples

250

ml

light chicken stock

5

ml

chopped parsley

20

ml

oil

50

g

butter

250

ml

cider

salt and pepper

*Material

kitchen string

METHOD

  1. Bone the guinea fowl and flatten it to even out the thickness of the meat. Reserve the trimmings to make the stuffing.
  2. For the stuffing: Sauté the shallots, mushrooms and walnuts gently in butter, then let them cool.
  3. Grind the guinea fowl trimmings and poultry breast, combine them with the egg and the shallot mixture, then add the parsley and season with salt and pepper.
  4. Roll up the boned guinea fowl (widthwise) around the stuffing and tie it up into a large sausage shape.
  5. Cook the roll in oil in an earthenware dish for 15 minutes. Half way through the cooking time, add the apples (diced or in wedges), cider and stock and cook for another 5 minutes. Remove the meat and apples, reduce the cider and finally whisk in the butter without allowing the sauce to boil.
  6. Cut the rolled meat into slices and place on a serving platter with the apples in the middle and the sauce around the outside.

WINE SUGGESTIONS

Chardonnay

Sauvignon

Riesling

CHEF'S NOTES

On the doorstep to Brittany, Vitré is a medieval fortified town that has preserved its ancient architectural heritage.

Here is the recipe for one of Vitré’s culinary specialties. You can sample it in most local restaurants.



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