Sévigné Roulade - Rolled Stuffed Guinea Fowl
An original recipe from Joseph Froc, chef at the Le Pen'Roc hotel-restaurant at Châteaubourg in Ille-et-Vilaine. Simple and delicious, your guests will be very impressed !
Bone the guinea fowl, then flatten the meat to an even thickness. Keep the trimmings for the stuffing.
- For the stuffing:
Brown the shallots, mushrooms and walnuts in butter, then leave to cool. Chop the guinea fowl trimmings and the chicken breast, mix with the egg, shallot mixture and chopped parsley. Season.
Roll the meat widthways with the stuffing inside to make a large sausage and secure with string.
Cook in an earthenware dish with the oil for about 15 minutes. Halfway through cooking, add the apple (in cubes or wedges), cider and stock and cook for another 5 minutes.
Remove the meat and the apples, reduce the cider stock and finally whisk in the butter, but do not allow the sauce to boil. Slice the meat and arrange it in a circle on a serving dish with the apple in the centre and the sauce around it.
Bon appetit,
Joseph FROC, Chef at Le Pen'Roc hotel restaurant
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Ingrédients
Serves 5
- 1 free-range guinea fowl of 1.2kg
- 200 g button mushrooms
- 50 g shelled walnuts
- 100 g shallots
- 100 g chicken breast
- 1 egg
- 300 g Reinette apples
- 250 ml chicken stock
- 1 tsp chopped parsley
- 20 ml oil
- 50 g butter
- 250 ml cider
- salt & pepper
- kitchen string
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