This is my sister-in-law
Have your butcher debone the guinea fowl, keeping the skin intact. Keep the bones. You can do this yourself if you know how. Flame the skin side if it has any feathery bits still attached. Lay out a large double layer of foil on a work surface, shiny side down. Rub the surface with butter.
Add the truffle butter, nutmeg, salt and pepper. Work the ingredients well together to mix. Lay the guinea fowl skin-side down on the foil and spread the filling over it, leaving the long sides free. Roll up compactly from one long side to the other. Salt and pepper the outside of the guinea fowl. Now fold the foil around it to seal completely.
Drizzle the olive oil over the bottom of a 22 x 30 cm (8½ x 12 inch) oven dish, put the guinea fowl on top and layer the bones around.
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