The recipe for guinea fowl flying in the wind with porcini mushrooms

Flying in the wind, a traditional dish of French cuisine! Combination of the crispness of the flight in the wind and the creaminess of the sauce... A gourmet recipe! Guinea fowl and porcini mushrooms!

Ingredients of the guinea fowl flight with porcini mushrooms for 4 people:

• 4 Vol-au-vent in puff pastry
• 400g of porcini mushrooms in oil
• 40 cl  from chicken broth
• 40g of flour
• 400g of guinea fowl
• 40g of butter
• 10cl of fresh cream
• salt pepper
• nutmeg

Preparation of flights in the wind from guinea fowl to porcini mushrooms 

• Boneless the guinea fowl, remove the skin, and cut it into slices of about 2 cm. In a saucepan, melt the butter, and fry the guinea fowl in it. When the meat is grilled, add the porcini mushrooms, and cook for 5 minutes. 
• Add the flour, salt and pepper, cook for 2 minutes while stirring. Pour in the broth while whisking. When the sauce is thick, add the crème fraiche
• Place this preparation in the hot flights in the wind and serve without waiting

The vol au vent is usually served as a hot starter, but can also be served as a main course