Guinea Fowl with Vin Santo, Chanterelles and Spinach from Leaves from The Walnut Tree: Cooking of a
Macerate the sultanas in the Vin Santo. Make a rich stock from the bones of the guinea fowl. Reduce the Vin Santo from the sultanas down to almost nothing, add the stock and cook briskly for about ...
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Ingredients
- 100 ml/3½ fl oz Vin Santo
- 600 ml/1 pt rich guinea fowl stock
- 70 g/2½ oz butter
- 15 g/½ oz sultanas
- 1 tablespoon pine kernels
- knob of butter
- salt
- freshly ground black pepper
- 4 breasts guinea fowl
- 250 g/9 oz chanterelles
- 200 g/7 oz spinach
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