Braised Larded Guinea Fowl served with Financiere Garnish

Ingredients

• a Guinea Fowl
• two uncooked truffles
• 1 pint of white wine
• 1 pint of broth
• a little brown sauce
• some truffle trimmings

Method

1. 1

   Pluck, singe, and draw a Guinea Fowl, stuff with quenelle forcemeat mixed with truffles.

2. 2

   Truss and lard with bacon.

3. 3

   Place in a saucepan with bacon and vegetables, add white wine, cook until reduced, then add broth and braise slowly.

4. 4

   Prepare garnish of mushrooms, truffles, and quenelles, serve with the fowl on top.

As published

This recipe was extracted from The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 15. The excerpt below is the record exactly as published.

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

Cook this with the app: pantry check, scaling, and the assistant.