The sauce accompanying this dish is made from a rich, concentrated veal stock.
This luscious, wine-enriched sauce is often paired with a hanger steak, a shell steak, or a tender filet mignon.
Originally the guinea hens were stuffed with coarsely chopped Toulouse pork sausage when prepared in France. But in the U.S., we recommend using fresh, unseasoned pork sausage.
Chef Bernard Picolet made us this bistro classic the old-fashioned way.