Breast Of White Guinea Hen

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	T	Butter
		Salt, to taste
1	t	White pepper
2	T	Flour
1/2	t	Beau Monde seasoned salt
1		Garlic clove, mashed
1	T	Parsley, chopped very finely
1	T	Green onion, chopped finely
		both white & green parts
3	c	Rich chicken stock
		all fat removed
1	T	Parmesan cheese
1	t	Maggi seasoning
2	T	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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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 467 Calories From Fat: 194 Total Fat: 22.1g Cholesterol: 56.7mg Sodium: 133.6mg Potassium: 337mg Carbohydrates: 57.9g Fiber: 5.6g Sugar: <1g Protein: 9.5g