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Guinea Fowl Consommé

Guinea Fowl Consommé

Guinea Fowl, Occasion -


For the stock (makes 4 litres)

  • Bones and giblets of one whole guinea fowl
  • 5 litres of cold water
  • 500g of carrots chopped
  • 2 onions, roughly chopped
  • 2 celery sticks, cut in to large chunks
  • 1 bouquet garni made with thyme, leek and bay leaves
  • Pinch of salt 

For the consommé

  • 4 litres of guinea fowl stock
  • 100g of diced guinea fowl meal
  • 1 egg white
  • 25g finely diced onion
  • 25g finely diced carrots
  • 25g finely diced leek
  • 1 stick of celery, finely diced
  • ½ bunch of chervil
  • 40g finely diced tomatoes for acidity
  • Pinch of salt
  • Handful of peppercorns


La Maison Maille has partnered with FERRANDI Paris, one of France’s leading professional culinary training schools, to provide the definitive techniques that a seasoned food lover should ensure is in their culinary repertoire to make their meals even more memorable.


  1. To make the stock, place the bones in a large saucepan with the water.

  2. Bring to the boil and skim off any fat and impurities.

  3. Add the carrots, celery, onion and a pinch of salt.

  4. Add the bouquet garni and simmer for two hours.

  5. Strain through muslin and refrigerate overnight.

  6. The next day, make the consommé by mixing the diced guinea fowl with the egg white in a bowl.

  7. Add the diced vegetables, with the exception of the pepper and chervil, and mix together.

  8. Add the meat mixture to the chilled stock.

  9. Mix continuously with a spatula on a gentle heat, making sure that the egg white does not stick to the bottom of the saucepan.

  10. Stop stirring when the mixture begins to go pale.

  11. As it starts to gently boil, create a well in the centre of the crust, which has formed on the surface.

  12. Using a ladle, sprinkle the crust surrounding the well with the liquid from the centre. Continue doing this for about 30 minutes and season.

  13. Place the chervil, salt and peppercorns in a muslin cloth stretched over a sieve.

  14. Delicately filter the consommé by ladling it into the muslin, being careful to only take the liquid from the centre of the well and none of the impurities from the crust.

  15. Your consommé is ready. Serve in an elegant glass bowl with a tomato foam and micro herbs so your guests can see its perfect clarity.