Pepper-Seared Guinea Fowl with New Potato Crepe
| Yield: | 1 Servings |
| Categories: |
| 3 | Guinea fowl | |
| 1 | c | Dry white wine |
| 5 | tb | Olive oil |
| 1 1/2 | c | Mirepoix |
| 1 | Bouquet Garni | |
| 4 | c | Chicken stock |
| Coarse salt | ||
| Cracked black pepper | ||
| 6 | Red Bliss potatoes | |
| 1 | lg | Spanish onion |
| 3 | tb | Chopped fresh parsley |
| 6 | -8 inch Crepes | |
| 3 | tb | (Approximately) melted unsalted butter or Clarified Butter |
| 1 | tb | Vegetable oil |
| 1 | tb | Unsalted butter |
| 1 1/2 | c | Sliced morels (or other well-flavored wild |
| 6 | Sprigs fresh parsley |
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