Guinea Fowl Fricassee with Monbazillac it is made with fried guinea fowl legs, accompanied by button mushrooms, in a cream sauce and white wine from Monbazillac.

Guinea Fowl Fricassee with Monbazillac : this dish, simmered for a long time, restores all the aromas of the excellent cuisine of the Périgord. Find the good taste of local dishes.

Browned guinea fowl legs
Mushrooms of Paris
Monbazillac cream and white wine sauce

Composition: guinea fowl meat 47% of French origin, Paris mushroom 8%. (Sauce: veal broth, Monbazillac white wine 6%, liquid cream, onion, modified starch, salt, Madeira, corn flour, Sherry vinegar, wheat flour, garlic, spices)

Guinea Fowl Fricassee with Monbazillac, a local dish selected by My Local Delicatessen