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Roast Guinea Fowl With Liver And Cheese Toast

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CATEGORY CUISINE TAG YIELD
Meats, Grains Bruno, Chez 1 Servings

INGREDIENTS

1 Guinea fowl
3 Petit suisse
200 g Chicken livers
100 g Shallots
100 g Mushrooms
1 Clove garlic
1 T Fresh chopped thyme
1/2 pt Olive oil
1 Lemon
4 White crusty bread
1 Mixed salad leaves
1 oz Chopped walnuts
1 t Mustard
1 T Red wine vinegar
3 T Walnut oil
1 Pinches sugar
1 Pinches salt
1 T Water

INSTRUCTIONS

Cut off the wings of the guinea fowl, break the wing bones and put to
one side. Remove the wishbone carefully. Remove the giblets and any
fat inside the bird.  Slice the mushrooms and shallots, fry in oil and
add fresh thyme,  garlic and chicken livers. Remove from heat and blend
in a food  processor until the ingredients form a smooth paste. Let the
mixture  cool slightly, add the petit suisse cheese and blend again.
Stuff the  guinea fowl with the mixture and tie the bird both ends with
string.  Place the bird in a roasting dish, pour over quarter of a pint
of  olive oil and sprinkle with salt. Cut a lemon in quarters and place
in the dish, add the wings and cook in a hot oven for 40 minutes.
After the guinea fowl has cooked pour out the excess fat leaving some
juices in the dish. Place the guinea fowl on a plate and remove the
string. Place the roasting dish over a hob and heat the juices, add
the chicken stock and soya sauce. Pass the sauce through a sieve to
remove the wings and lemon. Heat the strained sauce in a saucepan for
a few minutes.  Toast some white crusty bread. Spread the toast with
the stuffing  from the bird and serve the guinea fowl with the toast.
Converted by MC_Buster.  Posted to CHILE-HEADS DIGEST V3 #, converted
by MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 2594
Calories From Fat: 2434
Total Fat: 276.4g
Cholesterol: 0mg
Sodium: 380.3mg
Potassium: 899.7mg
Carbohydrates: 34.2g
Fiber: 4.9g
Sugar: 6.4g
Protein: 10.9g


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