3916 Guinea Fowl

Preparation info

    • Difficulty

      Medium

Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About

Method

Only young and very tender guinea fowl should be roasted. Lard the breast with strips of salt pork fat or cover with thin slices of the same fat. Roast in a very hot oven, basting frequently. Allow approximately 30-35 minutes cooking time.

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