INGREDIENTS

INSTRUCTIONS

Using a sharp boning knife, remove each breast half from the guinea
fowl and cut into 6 boneless breasts with wing handles. Do not remove
the skin. Cover breasts and refrigerate until ready to roast. Again
using the boning knife, cut down through the leg joint removing all 6
legs form the fowl. Carefully remove skin, fat, and tendons. Make a
deep cut, lengthwise, down each leg and scrape the meat away from the
bone. Cut the leg meat into strips 2 inches long by 1/4-inch thick.
Cover and refrigerate. Preheat oven to 350 degrees F.  Place guinea
carcasses in a roasting pan in preheated oven and roast for 40
minutes, or until golden brown. Remove from oven. Drain off all fat.
Using a cleaver, crack carcasses into small pieces and set aside.
Place roasting pan over medium-high heat. Add wine and cook, stirring
constantly, for about 3 minutes to deglaze pan. Heat 1 tablespoon of
olive oil in a large saucepan over medium heat. Add the mire poix and
sachet and saute for 3 minutes. Add the reserved roasted guinea  bones,
scrape mixture from the pan and reserve. Add wine and cook for  10
minutes. Raise heat and add 3 cups of chicken stock. Season to  taste
with salt and pepper. Bring to a boil. Lower heat and simmer  for 30
minutes. Remove from heat and strain through a fine sieve into  a clean
saucepan. Skim all fat and any particles from the top. Return  to
medium heat and cook for about 15 minutes, or until reduced to 1  1/2
cups. Remove from heat and set aside. Peel potatoes. Place them  in a
medium saucepan with water to cover over medium-high heat. Add  salt to
taste. Bring to a boil. Lower heat and simmer for 12 minutes,  or until
potatoes are tender when pierced with the point of a sharp  knife.
Drain well. Cut, crosswise, into thin slices. Set aside. Peel  onion
and slice it, crosswise, into thin slices. Set aside. Remove  leg meat
from the refrigerator. Season lightly with salt and pepper  to taste.
Heat 2 tablespoons of olive oil in a medium saute pan over  medium
heat. When very hot but not smoking, add the meat and saute  for 4
minutes. Stir in the remaining cup of stock and cook for about  15
minutes, or until meat is very tender and the liquid has reduced  to a
glaze. Remove from heat and scrape into a mixing bowl. Heat  remaining
2 tablespoons of oil in the same saute pan over medium  heat. Add onion
and saute for 5 minutes, or until lightly browned.  Stir in potatoes
and saute for 1 minute. Remove from heat and add to  meat. Stir in 1
tablespoon of chopped parsley. Taste and adjust  seasoning with salt
and pepper. Lay the crepes out on a clean, flat  surface. Using a
pastry brush, lightly coat one side with melted  butter. Divide potato
stuffing into 6 equal portions and place a  portion in the center of
each crepe. Fold the sides of the crepes  over the filling. Starting
from one open end, roll up each crepe to  make a firm but not tight
cylinder. Again, brush them with melted  butter. Place on a small
nonstick baking sheet and set aside. Preheat  oven to 300 degrees F.
Remove breasts from refrigerator. Season  generously with coarse salt
and cracked pepper. Heat vegetable oil in  a saute pan large enough to
hold the 6 breasts over medium-high heat.  When very hot, place the
breasts, skin-side down, in pan. Sear for 5  minutes, or until lightly
browned. Turn and cook for 4 minutes.  Remove to a baking sheet and
place in the preheated oven along with  the crepes. Bake for about 10
minutes, or until meat is just cooked  and crepes are golden. Melt the
tablespoon of butter in the same  saute pan over medium heat, stirring
constantly to scrape up solids  from the bottom of the pan. Add morels
and saute for 6 minutes, or  until tender. Add reduced stock, remaining
2 tablespoons of chopped  parsley, and salt and pepper to taste. Bring
to a simmer and cook for  2 minutes. Taste and adjust seasoning. Reduce
heat to very low to  keep sauce warm. Remove crepes and breasts from
oven. Lay one crepe  in the center of each of 6 warm dinner plates.
Angle a breast against  each crepe. Spoon a generous portion of sauce
over the crepe and  fowl. Garnish with  a sprig of fresh parsley and
serve immediately.  Yield: 6 serving Recipe By : COOKING LIVE SHOW
#CL8756 Posted to  MC-Recipe Digest V1 #298 Date: Tue, 12 Nov 1996
15:24:02 -0500 From:  "Angele and Jon Freeman" <jfreeman@netusa1.net>
NOTES  : (Courtesy of Charlie Palmer

A Message from our Provider:

“It is easier to preach ten sermons than it is to live one.”

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 2993
Calories From Fat: 2548
Total Fat: 288.8g
Cholesterol: 547.4mg
Sodium: 1710.1mg
Potassium: 1303.2mg
Carbohydrates: 41g
Fiber: <1g
Sugar: 17.7g
Protein: 26.8g