Breast of guinea fowl blanquette en verrine

1. Pre-cook the guinea fowl leg with the carrots, fennel, parsley root and a bouquet garni (bay leaf, cloves, thyme) in just-simmering salted water for about 20 minutes. 
2. Set aside the vegetables and stock.
3. Remove the bones and skin from the guinea fowl.
4. Mix the cream with the juice from the soaked mushrooms.
5. Add the beurre manié and thicken over a low heat for 5 minutes. Season with salt and pepper.
6. Finally, add the pre-cooked leg meat and chives.

Assemble the verrine :

1. Arrange the meat and sauce in an ovenproof glass dish.
2. Chop the vegetables and add to the dish.
3. Roll out the dough and cut out a large circle.
4. Cover the dish with the dough, brush with the egg yolk and sprinkle with herbs.
5. Bake at 200°C for 15 minutes. Serve.