Linden butter:mix the butter and the lime blossom powder with a blender. Put in the fridge.
Aim and bridle the guinea fowl by putting a pinch of lime blossom in each carcass. Season each guinea fowl with salt and pepper.
Arrange them in a baking dish. Add a glass of water and 100 g of butter. Put in hot oven on th. 7 (200°). Cook for about 12 minutes, basting frequently. Then remove from the oven and add the tea, continue cooking in the same way for another 15 minutes (depending on the size of the birds).
Take the guinea fowls out of the oven. Arrange them on the serving platter. Keep warm on the open oven door.
Filter the cooking juices in a small sauté pan, put over high heat until boiling, remove over very low heat and add the lime butter while winnowing. Season with salt and pepper, and cover the guinea fowl with this sauce.
My advice:you can easily find the ingredients used here at a herbalist or pharmacist.
Joëlle's point of view:I did not experience any major difficulties in making this recipe except for the cooking. The guinea fowls were cooked to perfection, but the thighs were still a little pink. The chef advised me to detach them slightly from the carcass (using the knife) and I put them back in the oven for five minutes. Then it was perfect, it must be said that the guinea fowls were very big.
