Breast of White Guinea Hen
- 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
*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.
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.
