175 g (6oz) shallots
15 g (½ oz) butter
1 tablespoon olive oil
4 guinea fowl breasts, each weighing 125-175 g (4-6 oz)
400 ml (14 fl oz) dry sherry
500 ml (18 fl oz) hot brown or chicken stock
salt and freshly ground black pepper
1-2 teaspoons chopped fresh flat-leaf parsley, to serve
Guinea fowl is an excellent alternative to chicken because it has more flavour. Although strictly speaking it isn’t a game bird, it tastes more like game than chicken, and is often sold in the game or specialist meat and poultry sections of large supermarkets. It is available all year round.
Le Cordon Bleu London offers a variety of short courses in Cuisine and in Pâtisserie. Learn more about our gourmet courses online.
To find out more about Le Cordon Bleu cookery books, please visit our online boutique. Please note that we sell cook books and cooking equipment also at our local campuses. For more information, please contact us.