Difficulty:[usr 4]
The day before, wash the potatoes and cook them with the skin on. Leave them a little in their cooking water and peel them very hot. Let them cool afterwards.
Bone the guinea fowl and set aside. Slightly crush the carcasses and trimmings. Wash and slice carrots, celery and leeks.
Put the carcasses in a casserole dish with the vegetables, the bay leaf, the juniper berries and the cloves. Add 2 liters of water. Simmer everything for 1 1/2 to 2 hours. Then sieve and reduce the stock by half.
Pass the potatoes through a grinder. Add the flour and the egg and work everything together until you get a dough. Season with salt, pepper and nutmeg. Cut the dough rolls the size of a little finger and poach them for 2 to 3 minutes in salted boiling water.
Salt and pepper the guinea fowl breasts and brown them on both sides in the clarified butter. Finish cooking in the oven at 120°C for 8 to 10 minutes.
Meanwhile, wash and slice the leeks. Fry them in a little butter and moisten with 100 ml of guinea fowl stock. Then beat the bottom with 2 tablespoons of cold butter.
Wash the new onions, cut the stems to the desired length and the bulbs in 4. Fry in very hot butter, moisten with a little guinea fowl stock and finish cooking. They must remain firm.
Sauté the disguised potatoes in very hot butter. Cut the breast into slices and arrange on the plates with the leeks and potatoes. Garnish with the spring onions.
Sprinkle with a little poultry juice.
Source: La Nouvelle Cuisine for all seasons
