Guineafowl with truffle and potato puree flavored with vanilla | Taste France Magazine
An enticing Christmas classic with an exotic twist.
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Ingredients
- 12 slices Périgord Black Truffle
- 1.8 kg Ratte potatoes
- 30 cl whole milk
- 400 g Charentes-Poitou Butter PDO
- 1 1/2 kg Guinea Fowl Label Rouge
- 1 pod Tahitian Vanilla
- 5 g Fleur de sel de Guérande sea salt PGI
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