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Breast Of White Guinea Hen

Ingredients
 

6 white guinea hen breasts* - abt. 3/, 4 lb. each
3 tbsp butter
1 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 whi
3 cup rich chicken stock - all fat remove, d
1 tbsp parmesan cheese
1 tsp maggi seasoning
2 tbsp dry sherry
3/4 cup sliced, sauteed mushrooms
1 cooked rice
1 artichoke hearts
1 butter



 
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Preparation
 
*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.

 

 
Servings:
6


 

 

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