CATEGORY |
CUISINE |
TAG |
YIELD |
Meats, Grains |
|
Chez, Bruno |
1 |
servings |
INGREDIENTS
1 |
lg |
Guinea fowl |
3 |
|
Petit suisse |
200 |
g |
Chicken livers |
100 |
g |
Shallots |
100 |
g |
Mushrooms |
1 |
|
Clove garlic |
1 |
tb |
Fresh chopped thyme |
1/2 |
pt |
Olive oil |
1 |
|
Lemon |
4 |
sl |
White crusty bread |
1 |
pk |
Mixed salad leaves |
1 |
oz |
Chopped walnuts |
1 |
ts |
Mustard |
1 |
tb |
Red wine vinegar |
3 |
tb |
Walnut oil |
1 |
|
Pinches sugar |
1 |
|
Pinches salt |
1 |
tb |
Water |
INSTRUCTIONS
FOR THE SALAD DRESSING
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.
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Posted to CHILE-HEADS DIGEST V3 #, converted by MM_Buster v2.0l.
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