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Roulade Sévigné (Sévigné Roulade)
Roulade Sévigné (Sévigné Roulade) is a traditional French recipe (from Brittany) for a classic dish of boned guinea fowl struffed with an apple, mushroom, shallot and chicken forcemeat that's rolled up, tied and braised to cook. The full recipe is presented here and I hope you enjoy this classic French version of: Sévigné Roulade (Roulade Sévigné).
prep time
30 minutes
cook time
50 minutes
Total Time:
80 minutes
Serves:
6
Rating: 
Tags : Chicken RecipesFowl RecipesFrench RecipesBreton Recipes
The Sévigné Roulade is a gastronomic specialty from the town of Vitré, Ille-et-Vilaine, in Upper Brittany. It is made of guinea-folw stuffed with mushrooms, apples and walnuts and is named after Madame de Sévigné, who resided in a castle next to the town.
Ingredients:
Preparation:
1 whole Guinea fowl (about 1 kg), cleaned and boned.
300g of apples, peeled and diced
200g of mushrooms, sliced
100g of chicken breasts
100g of shallots, peeled and sliced thinly
80g of butter
50g of walnuts
250ml stock made from any fowl/poultry
250ml dry cider
1 egg
1 tablespoon of olive oil
1/2 bunch Parsley
Salt and freshly-ground black pepper, to taste
Kitchen twine, for binding
Method:
Peel and finely slice the shallots. Slice the button mushrooms. Wash, drain and chop the parsley.
Melt 30g of the butter in a pan. When foaming add the shallots, mushrooms and walnut meats. Cook, stirring frequently, until the shallots brown (about 6 minutes). Take off the heat and set aside until cooled to room temperature.
Mince the chicken in a blender then combine to the egg and mix in with the fried mushrooms and shallots. Now stir in the chopped parsley and season to taste with salt and black pepper.
Split the guinea fowl in half then place between two sheets of clingfilm (plastic wrap) then pound to flatten (you are looking to even the thickness of the meat). Spread the stuffing over the meat side then roll them up along the shorter edge and secure the roulade with time.
Transfer to a cast iron casserole dish then add water to come about half way up the roulades. Transfer to an oven pre-heated to 210°C (gan mark 7) and bake for 20 minutes.
Place the apples in a jug then mix in the cider and chicken stock.
Pour the apples and liquid into dish with the guinea fowl and continue cooking for 20 minutes more.
At this point, remove the pieces of fowl and apple from the dish. Place on the hob then whisk in the remaining butter. Bring to a simmer and cook for a few minutes to thicken.
To serve, sit a roulade on each plate, spoon over the apples and sauce. Serve
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