Name: Breast of White Guinea Hen
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

Church discipline is a powerful tool in evangelism. People notice when our lives are different, especially when there’s a whole community of people whose lives are different- not people whose lives are perfect, but whose lives are marked by genuinely trying to love God and love one another. When churches are seen as conforming to the world, it makes our evangelistic task all the more difficult. As Nigel Lee of English InterVarsity once said, we become so like the unbelievers they have no questions they want to ask us. May we so live that people are made constructively curious.

Mark Dever

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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