Breast of Guinea Hen Souveraine

Ingredients

• the fillets or breast of a guinea hen
• a layer of chicken forcemeat
• one-third of the breast with finely chopped truffles
• one-third with chopped ham
• one-third with skinned and chopped pistachio nuts
• two tablespoonfuls of sherry wine
• three of gravy or rich stock
• one gill of demi-glace

Method

1. 1

   Remove the breast from the guinea hen, cover with chicken forcemeat, and top with truffles, ham, and pistachio nuts.

2. 2

   Place in a buttered pan, add sherry and stock, cover, and cook for fifteen minutes, basting occasionally.

3. 3

   Serve on heart-shaped toast with demi-glace poured over.

As published

This recipe was extracted from Louis' every woman's cook book (1910) by Louis Muckensturm, page 35. The excerpt below is the record exactly as published.

BREAST OF GUINEA HEN SOUVERAINE 4& Raise the fillets or breast of a guinea hen from the breast bone, remove the skin, and cover with a layer of chicken forcemeat (thickness of the blade of a knife). Cover one-third of the breast with finely chopped truffles, one-third with chopped ham, and one-third with skinned and chopped pistachio nuts. Put the breast in a well- buttered flat saute pan, put a buttered paper on top, add two tablespoonfuls of sherry wine and three of gravy or rich stock. Put the pan in a moderate oven and cook slowly for fifteen minutes, basting them over occasionally. Cut two slices of toast heart-shaped, and place the breast on top of the toast. Add one gill of demi-glace

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