A domestic fowl smaller than the ordinary chicken, with darker flesh, often takes the place of partridge; is best to serve in the spring of the year when game is a bit scarce.

Roast Larded Guinea Hen

The bird singed and drawn, the legs and breast larded with seasoned strips of fat pork, rolled in buttered paper, baked till done and brown; served with a brown poultry gravy, garnished with watercress.

Broiled Guinea Hen, With Bacon

Young birds singed, split down the back, the breast and backbones removed, thigh bone snapped, seasoned with salt and pepper, rolled in flour, then in melted butter, broiled; served on toast with strips of bacon, Maitre D'Hotel butter, and garnished with Julienne potatoes and watercress.

Roast Guinea Hen, Sauce Bearnaise

The birds singed and cleaned, trussed, slices of fat larding pork tied over the breast, roasted; when about done, the pork removed, then quickly browned; served in portions, garnished at ends of dish with fancy croutons, and Bear-naise sauce at the sides.

Braised Stuffed Guinea Hen

The birds singed and drawn, filled with a quenelle forcemeat, the breasts larded, arranged in a braizer with vegetables and spices, moistened with stock and white wine, covered with strips of bacon, braised and basted till done taken up, the braise strained and skimmed, then rapidly reduced to demi glaze, which is then added to a Financiere garnish, the bird served whole or in portions with the garnish around.