Guinea Hen a la Soubise

Ingredients

• a guinea hen
• a large thin slice of fat salt pork
• two large onions
• two ounces of butter
• a pint of chicken stock
• a heaping tablespoonful of flour
• an ounce of butter
• one-half a cup of thick cream

Method

1. 1

   Singe, clean, and dress the guinea hen, cover it with fat salt pork, and roast in a moderate oven for ten minutes.

2. 2

   Fry onions in butter without coloring, then add the hen and moisten with chicken stock.

3. 3

   Cover and cook for twenty minutes.

4. 4

   Remove the hen, add flour mixed with butter and cream to the onions, boil for five minutes, then strain.

5. 5

   Cut the hen into pieces, heat the sauce, season, and pour over the fowl.

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.

GUINEA HEN A LA SOUBISE ^ Singe, clean, and dress a guinea hen, cover it with a large thin slice of fat salt pork, and roast it in a moderate oven, colourless, for ten minutes. Slice two large onions and fry them with two ounces of butter in a saucepan without attaining colour. Put the partly roasted guinea hen with them. Moisten it with a pint of chicken stock, put the cover on the pan, and cook in the oven for twenty minutes or until done. Take the hen out and add to the now cooked onions a heaping tablespoonful of flour, mixed with an ounce of butter, also one-half a cup of thick cream

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