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about five hundredg/onelb twooz bread flour fifty-fiveml/twofl oz olive oilthirtyg/oneoz yeastpinch of salt and sugartwo hundred and fiftym/ninefl oz water bunch thymethree guinea fowlssix button mushroomsthree shallotssplash sherry vinegarsplash Madeiraabout two hundred and ninetyml/tenfl oz brown chicken stockfifty-fiveg/twooz butterabout eighteen chestnutsabout five hundredg/onelb twooz cèpes about one hundred and fourtyg/fiveoz chanterelles about one hundred and fourtyg/fiveoz trompette de la mort brunoise of four shallotsfresh parsleyeight hundredg/one¾lb large potatoes (Recipes by ingridients potatoes) one hundred and teng/fouroz cold butterabout one hundred and ninetyml/six½fl oz milk saltdrop of truffle oilsmall black truffle. Pot-roasted guinea fowl (Recipes by ingridients guinea fowl) with wild, mushrooms (Recipes by ingridients mushrooms) chestnuts and truffled creamed potato. . Pot-roasted guinea fowl (Recipes by ingridients guinea fowl) with wild, mushrooms (Recipes by ingridients mushrooms) chestnuts and truffled creamed potato.
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