Guinea Fowl 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
- 63 oz Ratte potatoes
- 10 fl oz whole milk
- 14 oz Charentes-Poitou Butter PDO
- 1 1/2 kg Guinea Fowl Label Rouge
- 1 pod Tahitian Vanilla
- 0.2 oz Fleur de sel de Guérande sea salt PGI
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