Guinea fowl with boudin blanc, savoy cabbage and white onion purée

by Stephen Crane
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Ingredients

Fresh Meat

Fruit & Vegetables

Salad & Fresh Herbs

Store Cupboard

Oils & Vinegars

  • oil, for frying

Dairy

  • 26g of butter
  • 2 tsp milk
  • 190ml of cream

Delicatessen

Bakery

  • 1/2 slice of white bread

Beverages

  • 240ml of white wine