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  Recipe Home » Wild Game » Breast Of White Guinea Hen
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  Breast Of White Guinea Hen
  Category: Wild Game
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 352
Ingredients:
6 White guinea hen breasts* - abt. 3/4 lb. each
3 tbsp Butter
Salt, to taste
1 tsp White pepper
2 tbsp Flour
1/2 tsp Beau Monde seasoned salt
1 Garlic clove, mashed
1 tbsp Parsley, chopped very finely
1 tbsp Green onion, chopped finely - both white & green parts
3 cup Rich chicken stock - all fat removed
1 tbsp Parmesan cheese
1 tsp Maggi seasoning
2 tbsp Dry sherry
3/4 cup Sliced, sauteed mushrooms
Cooked rice
Artichoke hearts
Butter
Instructions:
*Chicken breasts can be substituted.

Remove skin. Rub breasts with melted butter, salt and pepper; brown
lightly in heavy iron skillet and then place in roaster, meaty side
down.

Make sauce by melting butter and flour; simmer 10 minutes, browning
only very slightly. Add Beau Monde, garlic, pepper and salt to
taste, parsley, onion and chicken stock. Then add Parmesan, Maggi and
sherry; whip until smooth. This should be a rather thin sauce, so a
little more chicken stock may be added if necessary. Pour over guinea
breasts; cover and bake at 275 F. for 2 hours. Remove breasts;
strain sauce and add sauteed mushrooms.

Place breasts in center of mound of rice; place artichoke hearts on
each side of guinea and glaze with sauce.

From _Our Best Recipes_ by Lena E. Sturges, Food Editor. Birmingham,
AL: Oxmoor House, Inc., 1970. Pp. 196-197. Library of Congress
Catalog Number 70-140493. Electronic format by Cathy Harned.
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