Peel the mushrooms and leave them whole. Cook with a glass of water, a little butter and lemon juice. Keep the cooking juices to one side.
Prepare a stuffing by chopping the fresh pork, veal fillets, green olives, shallots, garlic, sprig of parsley, salt, pepper, a little nutmeg.
Bind with the two whole eggs. Flavour with the Armagnac.
Add the button mushrooms and sliced cep or porcini mushroom. Form a ball, stuff the pullet, and sew up the opening. Put the duck fat in a pan to melt. Add the small onions, quartered carrots, bacon and finally the pullet. Fry slowly.
When the pullet is well browned on all sides, moisten with the cooking juices from the mushrooms.
Cover the pan and allow to cook gently, turning occasionally, for about 1 hour and 40 minutes.
To check if the pullet is done, prick the thigh, the juices should be translucent, otherwise extend the cooking time for a few minutes.
Serve hot with the pan juices, potatoes and some fried porcini mushrooms.
Melt 25g butter in a cast iron pan. Season the guinea fowl and brown for 15 minutes. Remove the guinea fowl and place the chopped onions in the pan. Brown for 3 minutes.
Put the bird in the pot and pour in 150 ml of cider. Add the bouquet garni and a pich of nutmeg. Cover and simmer over low heat for 30 minutes.
Peel the apples and cut into quarters. Cover with the lemon juice and brown them in a pan with 25g butter for a few minutes.
After 30 minutes of cooking, turn the guinea fowl and add the apples and apricots around the bird.
Cook for a further 30 minutes covered.
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