Stuffed Guinea Fowl – La Classe de Cuisine

Ingredients

• One or two Guinea fowl of 1.5 kg each with its liver, depending how many people
• 90 g lean breast bacon cut into strips
• 1 or 2 shallots, (depending on size) thinly sliced and precooked + 2 garlic cloves, finely chopped
• 2 tablespoons of chopped fresh parsley
• 1 hard-boiled egg
• a little hard soaked bread soaked in milk
• Salt and pepper from the mill