Larded Breasts of Guinea Chicken

Ingredients

• Breasts, wing joints attached
• Brown Nut Sauce
• Salt
• Pepper
• Fat salt pork for lardoons
• Cream
• Hot fried or broiled ham

Method

1. 1

   Lard upper side of breasts, using 4 lardoons to each.

2. 2

   Put in dripping pan, sprinkle with salt and pepper, dredge with flour, and brush over with cream.

3. 3

   Bake in moderately hot oven (375° F.) for 30 minutes, basting 3 times with fat in pan.

4. 4

   Remove to slices of ham and serve with sauce.

5. 5

   Put frills on bones and garnish with potato balls and pastry boats filled with asparagus.

As published

This recipe was extracted from Boston Cooking-School cook book (1896) by Fannie Merritt Farmer, Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", James B. Herndon , Herndon/Vehling Collection, Sam Sloan, D. A. Lincoln, page 141. The excerpt below is the record exactly as published.

LARDED BREASTS OF GUINEA CHICKEN Breasts, wing joints attached Brown Nut Sauce (p. 196) Salt, pepper Potato Balls Fat salt pork for lardoons Pastry boats, filled with Cream Asparagus, Mousselaine Sauce (p. 195) Hot fried or broiled ham

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