Chestnut Pancake Tots with Guinea Fowl Ragout and Creamed Savoy Cabbage

A cake recipe for all foodies:

Pancake batter:

Make a batter from the pancake ingredients. Allow to swell for 15 minutes and bake in the oil to form large thin pancakes.

Remove the bones and skin from the guinea fowl legs. Cut the meat into 2-3 cm cubes, season and dust with flour. Cut the dried fruit, shallots, chestnuts and mushroom into cubes. Heat a little oil in a frying pan and sauté the guinea fowl meat, dried fruit, chestnuts, shallots and mushrooms. When doing this, the mixture may take on a slight color. Extinguish with sherry and white wine and fill up with poultry stock. Cook the guinea fowl stew for 10 minutes at a gentle simmer.

Meanwhile, cut the cabbage without the stem into very fine strips. Cut the carrots and celery into fine slices as well. In a saucepan, melt the butter. Sauté the cut vegetables in the butter. Extinguish with wine and stock, add whipped cream and cook for 5 minutes. Then season.

Cut out circles of about 10 cm from the pan cakes. Repeatedly season the meat, layer it with the cabbage and the pan cakes to make a pie. As a decoration, place the glazed chestnuts around it.

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