Guineafowl in vinegar
Instructions
Place the Guinea fowl in a clean saucepan which occupies more than 2/3 capacity, by joining 50 cl of white wine, a glass of water and a glass of white wine vinegar; put the saucepan on the heat, bring it to the exact temperature, close the lid and cook for 30 minutes.
When serving add cream to the broth and mix well.
Ingredients and dosing for 4 persons
- 1 guineafowl large
- Dry white wine
- 1/2 cup of white wine vinegar
- 25 cl of day crème fraiche
- Salt
- Pepper