Vol-au-Vent van Parelhoen and asparagus

Put the peeled carrots and onions with the cloves together with the guinea fowl, thyme, bay leaf and celery in a high saucepan and put under water. Season with salt and pepper.

Let it simmer for 20 minutes from the boiling point. Let it cool down.

Remove the pan from the heat, remove the guinea fowl from the broth and decort them: you just want to keep the meat, all the sheets and bones throw away. Stir out the vegetables and herbs with a skimmer and put on the fire again.

Roll balls from the minced meat and cook for 1 minute in the broth. Scoop them out and place them at the guinea fowl. Now sieve the broth, let it rest for five minutes and scoop the fat off.

Peel the white asparagus if necessary. Cut the asparagus into sloping bars of 5 centimeters.

Melt the butter in a large pan, let it foam and add the flour in one go. Bake for 3 minutes until the mixture smells of cookies.

Deglaze with 600 milliliters of broth. Beat out the lumps or put the hand blender in it. Reduce well and add broth to the desired thickness.

Pour cream and noilly prat and season with salt and pepper. Taste and season if necessary. Simmer for 5 minutes.

Take a baking dish or low pan that can be done in the oven. Put the raw asparagus, the guinea fowl, the sauce and the balls here. Stir well.

Cut the dough into squares or circles or into thick bars and place it in a step-by-style over the Vol-au-vent in the bowl. Spread with the milk-egg mixture and let it color in the oven for 30 minutes.

Serve with croquettes and mayonnaise.