Roast Guinea Fowl with Tarragon and Lemon Sauce from What to Eat Now (Spring & Summer) by Valentine
The pale meats and sauce, sunlit on a platter, remind me so much of long outdoor family lunches when I was a boy. All the doors would be open, with my mum charging in and out from garden to kitchen...
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Ingredients
- 150 ml white wine
- 75 ml double cream
- 1 good teaspoon plain flour
- juice of ½ lemon
- 25 g softened butter
- a handful of fresh tarragon (4-5 sprigs)
- flaked sea salt and ground black pepper
- 2 guinea fowl, without giblets
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