Roasted Guinea Fowl en Crèpinette de Byaldi with Pan Jus


Preparation info

  • Makes


    • Difficulty


Appears in

The French Laundry Cookbook

By Thomas Keller

Published 1999

  • About

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