Roasted Guinea Fowl en Crèpinette de Byaldi with Pan Jus

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By Thomas Keller

Published 1999

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Byaldi is a refined interpretation of ratatouille. The vegetables normally diced for a ratatouille—eggplant, zucchini, yellow squash, tomato—are sliced and layered over a stew of onions and peppers, brushed with olive oil, seasoned with salt, pepper, and thyme, and baked. The fowl is encased in this Provençal vegetable combination and wrapped in caul fat to make fragrant, self-basting packages. (If you have difficulty finding caul fat, don’t let that stop you from trying this dish, if only