Summary

Ingredients

• 4 piece (s) guinea fowl - Supremes (breast with skin and first wing bone)
• 40 g clarified butter
• 2 shallot (s)
• 2 carrot (s)
• 1 stick / s celery
• 1 small bay leaf
• 1 sprig thyme
• 1 small clove garlic
• 50 ml sherry
• 100 ml wine, white, dry
• 100 ml poultry stock
• 1 red pepper (s)
• 50 g liver (s), (duck foie ras)
• 40 g butter
• 100 ml cream

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Instructions

1. Remove the threads from the celery, cut into fine cubes along with the shallots, carrots and the whites of the leek.
2. Fry the supremes (you can also have breasts and, instead of guinea fowl, corn poulard) in a casserole on both sides and take them out again. Sweat the diced vegetables in the same fat. Add thyme and bay leaf and deglaze with sherry, white wine and stock. Let it boil down for 3 minutes, put the supremes back in and simmer in the oven preheated to 150 degrees for approx. 25 minutes.
3. Peel the peppers with the peeler and cut into cubes, sauté in the butter until very soft and press through a sieve. (The peppers can also be braised without skin, I just find it easier if the skin doesn`t keep clogging the sieve). Press the foie gras through a sieve as well.
4. Take the supremes out of the casserole, place on a plate and let the skin get crispy for about 5 minutes under the grill.
5. Pass the braised liquid through a sieve, degrease and simmer with 100 ml of cream in a sauté pan, then mix in the peppers and foie gras.
6. It goes well with sauteed vegetables and tagliatelle.
7. The sauce is one of the classics of the kitchen and appears in Escoffier`s culinary art guide. Carême is said to have cooked it for the Duke of Albufera and dedicated it to him.