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Guinea fowl with porcini and lardons
Fruit and vegetables
10g/¼oz dried porcini
mushrooms
4 banana
shallots
, chopped
4 sprigs
thyme
200g/7oz small
chestnut mushrooms
small bunch fresh
parsley
, chopped
Tins, packets and jars
50g/1¾oz
plain flour
Cooking ingredients
2 tbsp
olive oil
Dairy, eggs and chilled
50g/1¾oz
butter
2-3 tbsp full-fat
crème fraîche
Meat, fish and poultry
2
guinea fowl
about 1.2kg/2lb 12oz each
200g/7oz smoked bacon
lardons
Other
300ml/½ pint pale dry amontillado sherry or dry
white wine
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