Pintadeau Rôti et Flambé à la Riche

• 2 guinea fowl
• ½ pint burgundy
• grated rind of 1 lemon

Roast guinea fowl in a moderately hot oven (400°F. Mark 5) for 25 to 30 minutes, or until almost cooked. Cut birds into serving pieces.

Reduce wine with grated lemon rind to a third of its original quantity. Add birds to pan an