3916 Guinea Fowl

Preparation info

    • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About


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.

Part of