your stock first - I use a good quality chicken
stock cube. (It is rarely practical to make
your own stocks these days as such small quantities
are required. You could of course deep freeze
olive oil and butter to pan (I use my trusty
wok). Sauté Guinea Fowl breats on a low
heat until they change colour all over.
your mushrooms thinly and add to pan, stirring
to absorb all the butter and oil. Add the cider
and increase heat to bring to boil. Continue
to boil until liquid is reduced by half.
your chicken stock and continue to boil until
stock is reduced to a thick consistency - sauce
crush your black peppercorns (in a pestle if
you have one otherwise use flat of knife) and
add to pan.
the cream and bring back to boil. Reduce to
a simmer and allow to simmer for about five
to ten minutes until it starts to thicken. Taste
and add salt to season.
with thick cut potato chips ("pomme neuf")