Stuffed Breast of Guinea Fowl in Pastry with Piquant Lime Sauce

Name: Stuffed Breast of Guinea Fowl in Pastry with Piquant Lime Sauce
Yield: Serves 4
Cuisine: United Kingdom
Ingredients: a large pinch of fresh thyme; 2—3 tbls chicken stock; 2—3 tbls (double) cream; salt and pepper; 1 leek, finely diced; 1 stick celery, finely diced; 2 shallots, finely diced; a little hazelnut oil; 50 g (2 oz) butter; salt and pepper; 150 ml (¼ pt) reduced chicken stock; 1 tbls lime vinegar; 1 tbls lime vinegar; 1 carrot, finely diced; 225 g (8 oz) puff pastry beaten egg to glaze; 225 g (8 oz) puff pastry beaten egg to glaze; 225 g (8 oz) puff pastry beaten egg to glaze; 4 breasts of guinea fowl, skinned and boned