3437 Pintade en Chartreuse

Preparation info

    • Difficulty

      Easy

Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About

Method

Lard the guinea fowl with strips of salt pork fat, brown it in butter then braise it with cabbage, salt belly of pork and smoked sausage.

Cut the bird into even-sized pieces and build up the Chartreuse in the same way as for Chartreuse de Pigeonneaux.