Warm Guinea Fowl with Cabbage Salad

Name: Warm Guinea Fowl with Cabbage Salad (Pintade tiède à la salade de choux)
Cuisine: French
Ingredients: 2 guinea fowl, about 900 g (2 lb) each; 225 g (8 oz) white cabbage, shredded; 225 g (8 oz) Savoy cabbage, shredded; 45 ml (3 tbsp) red wine vinegar; 40 g (1½ oz) Parma ham, cut into julienne strips; a selection of washed and dried salad leaves, such as lamb’s lettuce, curly endive, chicory, radicchio, and julienne of carrot (blanched); a selection of washed and dried salad leaves, such as lamb’s lettuce, curly endive, chicory, radicchio, and julienne of carrot (blanched); a selection of washed and dried salad leaves, such as lamb’s lettuce, curly endive, chicory, radicchio, and julienne of carrot (blanched); a selection of washed and dried salad leaves, such as lamb’s lettuce, curly endive, chicory, radicchio, and julienne of carrot (blanched); a selection of washed and dried salad leaves, such as lamb’s lettuce, curly endive, chicory, radicchio, and julienne of carrot (blanched); a selection of washed and dried salad leaves, such as lamb’s lettuce, curly endive, chicory, radicchio, and julienne of carrot (blanched); a selection of washed and dried salad leaves, such as lamb’s lettuce, curly endive, chicory, radicchio, and julienne of carrot (blanched); salt and freshly ground pepper; salt and freshly ground pepper

Pintade tiède à la salade de choux

Preparation info

4
people

Difficulty
Easy

Appears in

Cuisine Naturelle

By Anton Mosimann

Published 1985

About

Ingredients

2 guinea fowl, about 900 g (2 lb) each
225 g (

Europe
France
Switzerland
Main course
Gluten-free

Method

Bone the guinea fowl and remove the skin. Reserve the breasts and slice the leg meat.
Sauté the sliced meat in a non-stick pan for about 2 minutes. Remove and keep warm.
Sauté the breasts in the non-stick pan for about 4-5 minutes, turning once, until golden. Remove from the pan and keep warm.
Add the cabbages to the pan and sauté for 2-3 minu