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| Breast Of White Guinea Hen Recipe |
Category: Game / Entrees
Rating:
N/A
Servings: 6
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Ingredients
6 white guinea hen breasts* - abt. 3/; 4 lb. each
3 tablespoon butter
1 salt; to taste
1 teaspoon white pepper
2 tablespoon flour
1/2 teaspoon beau monde seasoned salt
1 garlic clove; mashed
1 tablespoon parsley; chopped very finely
1 tablespoon green onion; chopped finely - both whi
3 cup rich chicken stock - all fat remove; d
1 tablespoon parmesan cheese
1 teaspoon maggi seasoning
2 tablespoon dry sherry
3/4 cup sliced, sauteed mushrooms
1 cooked rice
1 artichoke hearts
1 butter
Cooking Directions:
*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.
entrees,poultry,game,harned1994
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