What to do with leftover poultry (chicken, guinea fowl, etc.) ?
Here is a great recipe for beautifully presented plates.
Peel the carrots, wash them, cut them into thin slices and steam them for 6 minutes. Brown the chopped shallot in the oil, add the sliced mushrooms, the cooked carrots and let reduce. Then add the poultry cut into small pieces and the white wine, salt and pepper and simmer for fifteen minutes over low heat.
Melt the butter in a saucepan, add the flour, mix well then dilute with the broth and allow to thicken. Add to meat and the heavy cream. Roll out the dough and cut out eight circles of about 15 cm (if necessary re-agglomerate the dough and roll it out a second time.)
Cut out four of these circles. Beat the egg yolk and brush it over the pâtés. Bake them in the preheated oven for about 10 minutes, until the dough has risen. Cover the uncut circles with the poultry sauce and cover them with the cut circles. Keep warm until ready to serve