The encyclopaedia of practical cookery

Matelote of Gudgeon. — Chop up an onion and two mushrooms, put them into a saucepan with a small piece of garlic, a sprig of parsley, salt and pepper to taste, and add a small quantity of salad-oil. Clean and wash a dozen or so Gudgeon, put them in a saucepan over the herbs, &c., pour over a teacupful of champagne, and cook gently over the fire for from fifteen to twenty minutes, or until the fish are done. Put them on a dish, squeeze over a little lemon- juice, and serve as hot as possible. Great care must always be taken not to overcook them, for being small fish they will not require much cooking. GUERNSEY BUNS. — ‘See Buns. GUERNSEY CAKE. — See Cakes. GUIGNOLET.— A liqueur resembling ratafia, made from the small black-heart cherry, deriving its name from the French guignes. It is said to have been first made by the ladies of the Convent Fidelite, and should therefore be especially esteemed by the fair sex. Sauces, <Scc., referred to, see under their special heads. GUINEA FOWLS. — These are African birds introduced into Europe, where they thrive fairly well under care. That known to us ( Numida meleagris) is of a dark gray colour, variegated with small white spots, and having a coloured, fleshy horn on each side of the head. As it is in season from February to June, when game is scarce, it makes a good substitute. The eggs are delicious, and subject to the same treatment as Plover’s Eggs, to which reference should be made for receipts. Braised larded Guinea Fowl served with Financiere Garnish. — Pluck, singe, and draw a Guinea Fowl, take out the breast-bone, and stuff the body with quenelle forcemeat mixed with two uncooked truffles cut into small pieces. Truss it, bringing the feet back to the tail, and lard with fine strips of bacon on the legs and fillets. Place the fowl on some pieces of bacon and vegetables at the bottom of a saucepan, add J pint of white wine, put the pan over a bright fire with hot ashes on the lid, and cook until the liquor is Fig. 904. Braised larded Guinea Fowl served with Financiere Garnish. reduced to half-glaze ; then add 1 pint of broth, and let it braise gently over a very slow fire ; lastly, glaze it with its own cooking-stock when reduced. Prepare a financiere garnish of button-mushrooms, truffles, cocks’ combs, and quenelles, mixed together or put in groups, and masked with a little brown sauce reduced with some truffle trimmings and a -little white wine. Put the fowl on a dish in the centre of the garnish, put three attelettes, decorated with truffles and cocks’ combs, through the breast of the bird, and serve. See Fig. 904. Broiled Guinea Fowls. — Pluck, singe, and draw two or three Guinea Fowls, wash them well, and split down the backs ; wipe dry, and flatten them slightly. Sprinkle salt and pepper over both sides, dip them in flour, and put them on a gridiron over a clear fire. Brush over frequently with a little butter, and when they have been cooking for aquarter-of-an-hour, put them on a dish, pour a rich gravy over, and garnish the dish with mashed potatoes.