The guinea fowl is a pretty bird the same size as an ordinary fowl, having slate-colored feathers covered with small round while spots; it is raised in the poultry yard; when young its meat is most agreeable to eat. The fecundity of a guinea fowl is most remarkable.

Fig. 378.

(1956). Guinea Fowls Larded And Decorated With Their Own Feathers -Roasted (Pintades Piquees Roties Garnies De Leur Plumage)

Guinea fowls are frequently disguised with their own or with pheasants' feathers, for their resemblance is almost similar. Select young guinea fowls, dress and truss them as if intended for roasting (No. 179); plunge the breasts in boiling water to stiffen the skin and lard them with very fine shreds of larding pork (No. 3, Fig. 52); wrap them up in several sheets of buttered paper, then roast them either on the spit or in the oven; when they are three-quarters done, unwrap and brown a fine color; salt and dress on croutons of bread fried in butter, and decorate with either their own feathers; serve a separate sauce-boat of clear gravy (No. 404).

(1957). Guinea Fowls Fillets A La Gaillardet (Filets De Pintades A La Gaillardetl)

Raise the fillets from half a dozen young guinea fowls, remove the skin and epidermis, and saute them over a brisk fire, but without.coloring. Set them under a weight and when partly cold pare them into half hearts, cover with some well-reduced Villeroi sauce (No. 560) and range them as quickly as they are ready on a tin sheet to cool thoroughly. Detach them from this sheet, roll them in bread-crumbs, dip in eggs and again in bread-crumbs, smoothing the breading with the blade of a knife. Fry them in clarified butter to a fine golden brown, drain on a napkin and trim the pointed ends with favor frills (No. 10), then dress in a circle and garnish the center of the dish with tomatoes fried in oil with finely chopped shallots and mushrooms, also some chopped parsley; serve with a separate Colbert sauce (No. 451).

(1958). Guinea Fowls With Sauerkraut (Pintades A La Choucroute)

Cook two pounds of good sauerkraut perfectly plain with a piece of smoked bacon and half a pound of sausages. Bard two young guinea fowls and cook them smothered in a saucepan; when nearly done, add them to the sauerkraut, which is not thoroughly cooked yet, and finish both together. Drain off the fowls and meat and reduce the liquid remaining in the sauerkraut, thickening it with a piece of kneaded butter (No. 579); finish off the fire with a piece of plain butter. Dress on a dish, form a hollow in the center and lay in it the cut up fowls glazing them over simply with a brush; serve a clear gravy (No. 404) separately.

(2490). Galantines Of Guinea Fowl A La Lytton (Galantines De Pintades A La Lytton)

Bone entirely three young guinea fowls, spread them on the table, remove the thigh meats, suppress the sinews of the fillets and all the superfluous fat; cut the fillets in two on their thickness and use them to lay where the meat is lacking, then till them with chicken quenelle forcemeal (No. 89) mingled with a salpicon of truffles, pistachios and udder, all cut in three-sixteenths inch squares and well mixed; they should, when stuffed, each weigh two pounds. Cover the entire outside with very thin slices of fat pork and wrap them up in napkins; roll all the same thickness and put on to cook in some stock (No. 194a) for one hour and a half, then drain, unwrap and wash out the. napkins; wrap them up again without the fat pork and hang them on a hook, fastening a weight to the end of each one so as to have them well pressed; when very cold unwrap once more and pare again; cover them over with white chaudfroid (No. 596). decorate with black truffles, coat with jelly and dress them on a dish against an upright or sloping supporting piece, it being two inches across at the summit and six at the base by five inches in height, covered over with rav-igote butter (No. 583), and strew chopped parsley over. Set a cup on top of the summit, filled with truffles.

Make truffle balls with foies-gras taken from a terrine, pounded and rubbed through a sieve; when very cold form this into inch and a quarter diameter balls, roll them in truffle peelings that have been finely chopped and passed through a sieve. When these imitated truffles are very cold dip them in half-set jelly and lay each one in a white paper crimped case the same size as themselves; place these also between the galantines and garnish all around with chopped jelly and jelly croutons (No. 2442).