Guinea Fowl with Spéculoos
The famous cinnamon shortcrust biscuits in a truly delicious recipe!
The Nord Pas-de-Calais is a region steeped in culinary tradition, and the 'Saveur en'Or' quality label was created in order to protect this heritage. This label is allocated to the companies by an independent organisation according to very strict standards of quality, the respect of culinary tradition and the origin of the ingredients. Thanks to the quality of its products, the 'Les Cuisinés des Sources' company has been granted permission to display this label on its 'Les Délices des Flandres' range.
Guinea fowl with spéculoos
Spéculoos are traditional crunchy cinnamon biscuits from the Northern region of France, with a spicy and delicious flavour and a characteristic granular texture thanks to the use of soft brown sugar. This original and flavoursome guinea fowl and spéculoos dish, with slowly cooked meat, prunes, spéculoos and a thick sauce, is fantastic simply served with potatoes.
Guinea fowl 55%, prunes, smoked bacon, chicken stock, milk, spéculoos 5%, juniper, cream, wheat flour, vegetable fat.
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