- 1 guinea fowl of 1,5 kg
- 1 bard of bacon
- 2 egg whites
- 500 g of chestnut puree
- 50 g butter
- 1 dl of fresh cream
- 5 cl of cognac
To feed the guinea fowl. Roast it in a hot oven, 240°C (th.8). After 10 minutes, reduce the heat to 200°C (th.6-7) and cook for 55 minutes.
Incorporate the egg whites whisked into the chestnut purée heated with the butter. Keep warm.
Add the fresh cream and cognac to the guinea fowl cooking juices. Allow to reduce for a few moments.
Serve the guinea fowl cut up and covered with the sauce and chestnut purée.