Guinea Fowl With Cep Butter And Creamed Brussels Sprouts

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The British Larder
Nutrition per serving    (USDA % daily values)


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Ingredients for 4 servings

30 g cep (porcini) mushrooms, cleaned and diced

1 clove of garlic, crushed

50 g unsalted butter, room temperature + 2tsp of unsalted butter

Salt and freshly ground black pepper

1 tbs chopped mixed fresh herbs such as tarragon, continental parsley, lemon thyme

4 guinea fowl breast

Cep Mushroom and herb Butter

8 slices of smoked streaky bacon or pancetta

Kitchen string

200 g Brussels sprouts, finely sliced

100 g smoked pancetta, dice really small

1 tbs unsalted butter

50 ml white wine

50 ml chicken stock

150 ml double cream

4 guinea fowl breast ready to roast

16 slices of cep (porcini) mushrooms

2 tbs unsalted butter

Creamed Brussels Sprouts

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