Guinea fowl breast with carrot cream

Preparation:

Preparation: Put the breasts in a pyrophile at 250 degrees for about 10 minutes. In the meantime, separately add the guinea fowl stock and the cream, reduce it, add the sprig of rosemary. Remove the guinea fowl from the oven, cut it into slices, coat it with the sauce and serve with the carrot puree. NOTE: the guinea fowl stock is obtained by placing celery, carrot, onion, garlic and plenty of rosemary in a pan with the guinea fowl carcass in the oven, brown it, pour over the white wine and cook it, adding a drop of broth every now and then for 3/4 now; when cooked, crush the bones well and pass through a sieve.