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.
Season the guinea fowl supremes with salt and pepper, before browning in the olive oil in a hot pan.
When the meat has browned, remove from the heat, put to one side and discard the oil.
Melt the butter in the pan and gently fry the onions for 2 minutes.
Add the guinea fowl supremes, and the mixed spices, ginger and honey.
Turn the meat every 5 minutes. If there is not enough sauce, add 2 tablespoons of water.
Meanwhile, peel and cut the apples into slices and cook in butter until they caramelize slightly.
Arrange the guinea fowl supremes in a dish and surround with the caramelized apples. Serve hot.