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Ingredients

• 2 sm Guinea fowl
• 250 gm Homemade or possibly fresh ready-made Tagliatelle, (9 ounce)
• 50 gm Butter plus an extra knob for finishing, (2 ounce)
• 2 Tbsp. Extra virgin olive oil
•     Baby onions or possibly shallots
• 300 gm Baby spinach leaves, (10 ounce)
• 100 gm Petits pois, (3 1/2 ounce)
• 100 gm Baby broad beans, (unpodded) (3 1/2 ounce)
• 2 sprg tarragon
• 2 1/2 lt Chicken stock, (4 1/2 pints)
• 1 x Bay leaf
• 1 sprg rosemary
• 1 x Carrot
• 1/2 med Onion
• 1/2 x Celery stick
• 6 x White peppercorns
• 200 gm Fresh foie gras, (7 ounce)
• 150 ml Double cream, (1/4 pint)
• 25 gm Unsalted butter, (1 ounce)
• 1 x Squeeze lemon juice
•     Sea salt and freshly grnd black pepper

Description

Have Ready The Chicken Stock And Set Aside. Cut Off The Legs And Wings From The Guinea Fowl. These Can Be Used For Another Dish, Perhaps In Mid-week Casserole. Leave The Breasts…

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