The above meal was the first Christmas dinner ever, made by my children and spouse in Honesdale, PA. Gorgeous feast! Photo taken by our son with his iPhone. Of course I’m still in France. We won’t discuss the unfinished bathroom. I plan to go home later in January.
I wanted to make some tender, pan fried guinea fowl supremes (breast with the little wing drumstick attached) for dinner but the voracious French had bought them all, leaving just the legs for those of us not in the know 🙁
The guinea fowl supremes cook rapidly in the pan but the legs take a bit more time. I cooked them in the oven with a bread crumb/flour coating and butter.
I wok-ed some lardons, carrots, celery, garlic and thyme, added some shredded cabbage and it was good. I used coarse lardons that comes in a big plastic bag. This lardons was a lot like bacon scraps you can buy in some American grocery stores.
You could just eat a big bowl of this and save the guinea fowl for a sandwich later. I did 🙂