Stuffed Guinea Hen served on a Bed of Pastina with Morels and Fresh Peas

Ingredients

• 2 tablespoons olive oil
• 6 tablespoons butter
• 1/4 cup minced shallots
• 2 tablespoons minced garlic
• 4 ounces fresh morels, trimmed
• 1 cup pastina
• 2 cups chicken or vegetable stock, heated
• 2 sprigs of thyme
• 1 bay leaf
• 1 cup fresh peas
• 1/4 cup freshly grated Parmesan
• Salt and pepper
• 1 guinea hen, split in half
• 4 ounces goat cheese
• 2 tablespoons thinly sliced black truffles
• Salt and pepper
• 1/4 cup olive oil
• 2 sprigs thyme
• 2 sprigs tarragon
• 1/2 cup vermouth
• 1/2 cup chicken stock
• 4 tablespoons butter

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