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Guinea Fowl a la Normande

1 whole Guinea Fowl (cut in half) or 2 full Guinea breasts (4 halves)
4 Tbs butter
4 apples, peeled and chopped
Salt and pepper
Tsp sugar
c brandy or calvados
2 apples
1 Tbs butter
c cream
3 Tbs cream, extra


Heat the butter in a saucepan and brown the Guinea (option, flame with brandy or calvados).

Add the chopped (4 apples), sprinkle sugar and cook over a low heat for 15 min, stirring often.

Take the Guinea fowl out of the pan and keep warm.

Slice the 2 apples and put into a buttered ovenproof dish.

Place the Guinea fowl on the raw apple, cover with the cooked apple and liquid from the pan. Pour over the cream.

Cover the dish and place in moderate oven 350a F for 30 min.

Add the extra cream and salt and pepper. Cook for 10 minutes with the lid off.

Serve in a fireproof dish.


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