Breast of White Guinea Hen

Title:
Breast of White Guinea Hen

Yield:
6 Servings

Categories:
Game,
Main
Dishes,
Poultry,
Rice/grains




Ingredients:





     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.


 


 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini