Breast Of White Guinea Hen Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
6: White guinea hen breasts*, abt. 3/4 lb. each
3 tbsp: Butter,
Salt, to taste
1 tsp: White pepper,
2 tbsp: Flour,
1/2 tsp: Beau Monde seasoned salt,
1: Garlic clove, mashed
1 tbsp: Parsley, chopped very finely
1 tbsp: Green onion, chopped finely - both white & green parts
3 cup: Rich chicken stock, all fat removed
1 tbsp: Parmesan cheese,
1 tsp: Maggi seasoning,
2 tbsp: Dry sherry,
3/4 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.
Source from luhu.jp
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.
Source from luhu.jp