200g/7oz small chestnut mushrooms
10g/¼oz dried porcini mushrooms
small bunch fresh parsley, chopped
4 banana shallots, chopped
4 sprigs thyme
50²µ/1¾´Ç³ú plain flour
2 tbsp olive oil
50²µ/1¾´Ç³ú butter
2-3 tbsp full-fat crème fraîche
2 guinea fowl about 1.2kg/2lb 12oz each
200g/7oz smoked bacon lardons
300ml/½ pint pale dry amontillado sherry or dry white wine