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THE ROULADE SÉVIGNÉ
Here is the recipe for one of the culinary specialities of Vitré.
You can try it in most of the restaurants in the area.
Off to the kitchen you go, and Bon Appetit !
• Bone the guinea-fowl and flatten it to equalize the thickness of the meat.
• Keep the scraps to make the stuffing. For the stuffing : Fry the shallots, mushrooms and walnut kernels gently in butter then let them cool. Chop up the ginea-fowl scraps and poultry breasts, mix them with an egg, the shallots etc, then add a teaspoonful of chopped parsley, and season.
• Roll the meat (widthwise)with the stuffing inside and tie it up to make a sausage.
• Cook it in oil in an earthenware dish for 15 minutes. Half way through the cooking time, add the apples (diced or in quarters), the cider and the stock then leave to cook for another 5 minutes.
• Remove the meat and apples, reduce the cider down and finally add the butter but do not let it boil.
• Cut the rolled meat into slices and place them on a serving dish with the apples in the middle and the sauce around the outside.
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1 guinea fowl,
approx 1.2kgs |
| 200 g mushrooms |
| 50 g walnut kernels |
| 100 g shallots |
| 100 g chicken or turkey breast |
| 1 egg |
| 300 g Reinette apple |
| 25 cl oultry stock |
| 1 teasp. chopped parsley |
| 2 cl oil |
| 50 g butter |
| 25 cl cider |
| salt, pepper |
| kitchen string |
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