| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains, Dairy |
|
Game, Harned 1994, Main dish, Poultry, Rice/grains |
6 |
Servings |
INGREDIENTS
| 6 |
|
White guinea hen breasts* abt. 3/4 lb. each |
| 3 |
tb |
Butter |
|
|
Salt; to taste |
| 1 |
ts |
White pepper |
| 2 |
tb |
Flour |
| 1/2 |
ts |
Beau Monde seasoned salt |
| 1 |
|
Garlic clove; mashed |
| 1 |
tb |
Parsley; chopped very finely |
| 1 |
tb |
Green onion; chopped finely both white & green parts |
| 3 |
c |
Rich chicken stock all fat removed |
| 1 |
tb |
Parmesan cheese |
| 1 |
ts |
Maggi seasoning |
| 2 |
tb |
Dry sherry |
| 3/4 |
c |
Sliced, sauteed mushrooms |
|
|
Cooked rice |
|
|
Artichoke hearts |
|
|
Butter |
INSTRUCTIONS
*Chicken breasts can be substituted.
Remove skin. Rub breasts with melted butter, salt and pepper; brown
lightly in heavy iron skillet and then place in roaster, meaty side down.
Make sauce by melting butter and flour; simmer 10 minutes, browning only
very slightly. Add Beau Monde, garlic, pepper and salt to taste, parsley,
onion and chicken stock. Then add Parmesan, Maggi and sherry; whip until
smooth. This should be a rather thin sauce, so a little more chicken stock
may be added if necessary. Pour over guinea breasts; cover and bake at 275
F. for 2 hours. Remove breasts; strain sauce and add sauteed mushrooms.
Place breasts in center of mound of rice; place artichoke hearts on each
side of guinea and glaze with sauce.
From _Our Best Recipes_ by Lena E. Sturges, Food Editor. Birmingham, AL:
Oxmoor House, Inc., 1970. Pp. 196-197. Library of Congress Catalog Number
70-140493. Electronic format by Cathy Harned.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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