Cassolette of guinea fowl (Main courses) 8 servings Ingredients 100 g Glace de Volaille 700 g cream 100 g Gewürztraminer 100 g coarse grain mustard 200 g oyster mushrooms & shiitake 800 g guinea fowl fillets, 1,5 cm cubes 75 g butter Pepper and salt Method Sauté guinea fowl cubes in butter until golden brown. Add mushrooms and mustard. Add Gewürztraminer and let reduce for a while. Add cream and Glace de Volaille. Thicken to taste. Season with pepper and salt. How to serve Serve with mashed potatoes, Brussels sprouts and cooked pears. Previous page | Print this recipe