ingredients (serves 4 )
Remove any sinews from the aiguillettes, then roll them around a guinette cherry and hold together with a cocktail stick.
Keep the other guinette cherries warm in their juice.
Reduce the Cherry Rocher liqueur to glaze, deglaze with the stock.
Pan-sear the rolled aiguillettes in butter.
Place the aiguillettes on a plate with a delicious garnish of vegetables and the remaining guinette cherries.
Decorate with the sauce.