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Guinea Fowl Supremes
Fresh or Dried Tarrogon
Butter
Glass of White Wine
Qtr glass of Cream
Take the Supremes and coat in tarragon (either fresh or dried) Heat the butter in a large, flat pan and seal the Supremes on both sides. Add the wine and cream and cook in this sauce until firm to touch. Remove the Supremes to the oven to keep warm. Reduce the sauce quickly on a high heat and serve poured over the Supremes. Arrange with new potatoes and seasonal green vegetables. Enjoy!
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