Breast of white guinea hen

6 Servings

Ingredients

Quantity Ingredient
6 White guinea hen breasts* abt. 3/4 lb. each
3 tablespoons Butter
Salt; to taste
1 teaspoon White pepper
2 tablespoons Flour
½ teaspoon Beau Monde seasoned salt
1 Garlic clove; mashed
1 tablespoon Parsley; chopped very finely
1 tablespoon Green onion; chopped finely both white & green parts
3 cups Rich chicken stock all fat removed
1 tablespoon Parmesan cheese
1 teaspoon Maggi seasoning
2 tablespoons Dry sherry
¾ cup Sliced, sauteed mushrooms
Cooked rice
Artichoke hearts
Butter

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.

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