Stuffed guinea fowl with bacon rolls and bread sauce
8 servings
Ingredients
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Directions
SOURCE: AUSTRALIAN VOGUE WI
Stuffed guinea fowl with bacon rolls and bread sauce 8 No 5 guinea fowls 8 rashers rindless bacon softened butter to cook guinea fowls stuffing: 225 g butter 2 onions, chopped finely 450 g fresh white breadcrumbs ⅔ cup chopped parsley chopped mixture fresh herbs to taste (or good pinch dried herbs) salt, freshly ground pepper bread sauce: 1 onion, peeled 6 cloves 1 bay leaf 2 cups milk pinch nutmeg salt, freshly ground pepper 100 g fresh white breadcrumbs 2 tablespoons butter Garnish: 16 rashers rindless bacon To cook guinea fowl: remove necks and any remaining feathers from guinea fowl and cut off wing tips. (Reserve necks and wing tips for gravy and stock.) Wash and dry fowls with paper towels. To make stuffing: melt butter in fry pan, add chopped onions and cook gently until onions have softened a little. Remove pan from stove and add breadcrumbs, parsley, herbs, salt and pepper. Mix well. Use to stuff inside of birds; secure openings with poultry pins. Butter each bird and sprinkle with a little salt and plenty of freshly ground pepper. Cut each bacon rasher into 3 pieces and place over top of each bird.
Liberally butter a large baking tin. Put in birds and cook for 1 hour on centre shelf of pre-heated 190'C oven. Baste several times while roasting. To make bread sauce: stick cloves into onion and put in heavy-bottomed saucepan with bay leaf, milk, nutmeg, salt, pepper, breadcrumbs and butter. Mix breadcrumbs into milk and butter. Cook over very low heat, stirring frequently until flavour is extracted from onion and cloves, and sauce thickens. Remove onion, cloves, bay leaf before serving sauce hot, with guinea fowls. To make bacon rolls: roll bacon up neatly and thread on skewer. When guinea fowls are cooked, quickly cook rolls under griller, turning once. Serve one or two rolls per person. Bon-Appetit, Exec.Chef. Magnus Johansson Submitted By SHERREE JOHANSSON On 09-26-94
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