Pot Roast of Guinea Fowl stuffed with apples and prunes, flambe

Choose a plump free range bird, season with lemon juice, salt and pepper. Prepare the stuffing with 2 chopped shallots, one and a half peeled and diced apples, 8 stoned prunes, two tablespoons fresh breadcrumbs and a few knobs of butter;

Bake at 200 degrees C for one and half hours adding a cup of bouillon to the pot (Le Creuset). Warm a liqueur glass of calvados and flambe the bird. Optional ad a cup of creme fraiche if desired to the gravy. Bon appetit. 

Cuisine Solo

is a collection of culinary art ideas! Learning to cook, fast but original recipes to delight and surprise your guests. A great birthday or Xmas gift for 6 to 60 year-olds.

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