Guinea-Fowl

Perlhuhn

Preparation info

  • Difficulty

    Medium

Appears in

Recipes of all Nations

By Countess Morphy

Published 1935

  • About

Ingredients

  • A guinea-fowl
  • calves’ brain
  • larding fat
  • slices of bread
  • butter
  • 1 gill of sour cream
  • 1 onion, salt and pepper

Method

Lard the breast of the guinea-fowl very closely with thin slices of larding fat, sprinkle it with salt and roast, adding a sliced onion and basting frequently with butter. Pour sour cream over it and serve with this sauce and slices of bread fried in butter, on which is heaped stewed calves’ brain, well seasoned with salt and pepper. Baked potatoes, black currant jelly and salad are served with it.