Tarragon guinea fowl

(a delicious dish for those not concerned by their cholesterol!)

(for 4 to 6 persons)

1 guinea fowl of 2 kg 3 soupspoons of finely chopped tarragon Salt and pepper 125 g of butter 1 soupspoon of flour 20 cl of cream Parsley to decorate

 

Mix the butter and tarragon to form a paste. Salt and pepper this paste. Spread a quarter on each side of the fowl, then form a ball with the rest of butter and put it inside the fowl. Lay it in an oven dish.

Cook for 1 h 30 in an oven preheated at 190°. Put it on a serving dish.

Skim the fat off the sauce. Mix the flour and cream, then incorporate them to the sauce. Cook a few minutes (keep stirring) until it thickens. Serve with the guinea fowl decorated with parsley.

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