Stuffed Guinea Fowl Breast with Cress Mushroom Sauce

Soak the morels in lukewarm water. Then rinse with care and cut them off.

Clean the mushrooms dry and cut them into slices.

Chop the onion and sauté in butter. Then add both types of mushrooms and sauté briefly.

Add the milk and the chicken. Extinguish with port wine and chicken stock. Let everything simmer for ten minutes with the lid closed. Then pour into a sieve, collect the juices and set aside. Coarsely chop the mushrooms and the meat in a cutter. Season the quantity.

Cut a deep pocket in the guinea fowl breasts and fill it with the amount of meat and mushrooms. Season the guinea fowl breasts and cover each with a sprig of marjoram. Put them into a buttered sieve and steam them for about fifteen minutes with the lid closed over the chicken stock or soup.

For the sauce, clean the mushrooms dry and cut into slices. Add to the broth, which has been set aside and supplemented with port wine to 2 dl, and simmer for five minutes.

Blanch the cress in salted water for one minute. Drain and quench.

Finely grind the mushrooms together with the broth and the cress. Return to the frying pan, bring to the boil and add the curd. Season.

Cut the guinea fowl breasts, arrange and cover with sauce. Serve with spring vegetables.

Tips:

The cress mushrooms can be used except for di

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