Breast of guinea fowl blanquette en verrine
Phileas
Discover this delicious Breast of guinea fowl blanquette en verrine recipe for 1 person.
Breast of guinea fowl blanquette en verrine

- Quantity : 1 person
- Preparation time :
30 minutes
- Cooking time :
20 minutes
Ingredients
- 1 Guinea fowl leg
- 20g Fennel
- 50g Carrots
- 20g Parsley root
- 20g Sugar snap peas
- Thyme
- Salt & pepper
- 20g Beurre manié
- 10g Dried morel mushrooms
- Chives
- Single cream.
For the dough:
- 100g flour
- 60ml water
- 5g yeast
Method
- Pre-cook the guinea fowl leg with the carrots, fennel, parsley root and a bouquet garni (bay leaf, cloves, thyme) in just-simmering salted water for about 20 minutes.
- Set aside the vegetables and stock.
- Remove the bones and skin from the guinea fowl.
- Mix the cream with the juice from the soaked mushrooms.
- Add the beurre manié and thicken over a low heat for 5 minutes. Season with salt and pepper.
- Finally, add the pre-cooked leg meat and chives.
Assemble the verrine :
- Arrange the meat and sauce in an ovenproof glass dish.
- Chop the vegetables and add to the dish.
- Roll out the dough and cut out a large circle.
- Cover the dish with the dough, brush with the egg yolk and sprinkle with herbs.
- Bake at 200°C for 15 minutes. Serve.