Preheat the oven to 390 °F (200 °C).
1 Soak the morels in lukewarm water for 30 minutes to rehydrate them.
2 Place the guinea fowl in the sauté pan and season it, then put it in the oven for 1 hour.
3 Set the cooked guinea fowl aside and heat the sauté pan on the stove at medium heat.
4 Candy the shallots for 5 minutes in the cooking juices.
5 Halve the morels and rinse them well with running water to remove any remaining pebbles.
6 Add the morels to the pan with the shallots, then add 6.7 fl oz poultry stock. Let simmer for 5 minutes, then add the heavy cream and cook for 5 more minutes. Season.
7 Cut the sucrines in half and heat the pan to 2/3 of your stove’s maximum heat.
8 Add oil and butter, and put the sucrines in, flat side down.
9 Brown for 5 minutes, then 5 cl of poultry stock and lower the heat to 1/3.
10 After a few minutes, season and serve with the carved guinea fowl.
Tip: You can use the same recipe with a 6.6 lb capon by poaching it for 20 minutes beforehand, then cooking for 3 hours at 350 °F.