Guinea fowl millefeuille
A delightful dish for a special occasion. The millefeuille can be prepared up to 3 hours before you need them, you will then just have to pop them in oven for the pastry to crisp.Guinea fowl can be found in many supermarkets or order on line but is usually only stocked between September and March. It has a beautiful texture and flavour somewhere between chicken and pheasant, this is my favourite bird to eat.
- Servings: 4
Source: The Secret Supper Society
Ingredients
- guinea fowl
- vegetable oil
- ground allspice
- olive oil
- large banana shallot
- carrot
- bay leaves
- black peppercorns
- sprig thyme
- red wine
- chicken stock
- unsalted butter
- savoy cabbage
- potatoes )
- sheets filo pastry
- spring onions
- chives