Vol-au-vent of guinea fowl and asparagus

Put the peeled carrots and onions with the cloves together with the guinea fowl, thyme, bay leaves, and celery in a high cooking pot and cover with water. Season with pepper and salt.

Let it simmer for another 20 minutes after it reaches boiling point. Allow to cool slightly.

Remove the pot from the heat, take the guinea fowl out of the broth and de-bone them: you want to keep only the meat, throw away all the skin and bones. Scoop out the vegetables and herbs with a slotted spoon and put it back on the heat.

Roll meatballs from the minced meat and cook for 1 minute in the broth. Remove them and place them with the guinea fowl meat. Strain the broth now, let it rest for five minutes, and skim off the fat.

Peel the white asparagus if necessary. Cut the asparagus into diagonal pieces of 5 centimeters.

Melt the butter in a large pan, let it foam, and add the flour all at once. Let it cook for 3 minutes until the mixture smells like cookies.

Deglaze with 600 milliliters of broth. Whisk well to remove any lumps or use an immersion blender. Let it reduce well and add broth until the desired thickness is reached.

Pour in the cream and noilly prat and season with pepper and salt. Taste and adjust seasoning if necessary. Let it simmer for 5 minutes.

Take an ovenproof dish or low pan that can go in the oven. Add the raw asparagus, the guinea fowl meat, the sauce, and the meatballs. Stir well together.

Cut the dough into squares or circles or into thick strips and lay it in a staggered manner over the vol-au-vent in the dish. Brush with the milk-egg mixture and let it color for 30 minutes in the oven.

Serve with croquettes and mayonnaise.