Guinea fowl supreme with endives and hypocras sauce


Guinea fowl supreme with endives and hypocras sauce-
  1. Boil all the hypocras ingredients (wine, sugar, cinnamon, vanilla and clove). Then, remove it from the flame and let it infuse (soak) for 1 night.
  2. Prepare a caramel with 0.44 lbs. sugar. Deice with the spiced wine by filtering with a sieve. Then, reduce until it becomes thick.
  3. Boil down the minced endives, without their trunks, in 1.8 oz. butter.
  4. Season with salt, pepper, lemon juice and sugar.
  5. Stir well and cook on full flame for 15-20 minutes.
  6. The endives must be almost caramelized or preserved, respectively.
  7. First season, then roast the guinea fowls in butter and oil.
  8. Terminate the cooking in the oven. Sprinkle from time to time.
  9. Take them out off the pan after 5-6 minutes and let them rest for 5 minutes.
  10. Boil down the dark fond with the hypocras until obtaining a syrup-like consistency.
  11. Place the endives on the serving dishes. Lay the guinea fowls next to them and cover with sauce.