Guinea fowl have a fine texture but can taste bland. Here they are enhanced by the wonderful combination of rosemary and anchovies.
Anchovies are one of my favourite flavourings; they add not only salt but much more, and dissolved in a creamy sauce in this way no fishiness at all.
While the guinea fowl are cooking, empty the anchovies and their oil into a small saucepan and stir constantly over a gentle heat until the anchovies disintegrate completely to a purée. Remove from the heat.
Now peel the garlic and put the cloves into the saucepan with the cream and milk. Stir together and add the rosemary and a sprinkling of salt and black pepper. Put the pan back over the heat, bring just up to the boil, then lower the heat and simmer as gently as possible for about 25 minutes, stirring often, until the garlic cloves are very soft and the creamy mixture is the thickness of a pouring sauce. When the sauce is ready, pour it through a sieve into another saucepan, rubbing it with a spoon to press the garlic and anchovies through and discarding the rosemary. Stir and keep on one side.
Just before you are ready to eat, reheat the sauce and pour it into a serving jug. Put the guinea fowl on a carving board. Remove the leeks and potatoes from the roasting pan with a slotted spatula and put them in a serving bowl. Put the roasting pan over a high heat and boil up the juices for 2-3 minutes, until reduced by about half, then pour them over the vegetables. As you carve the guinea fowl on to individual plates, pour some of the cream sauce over the slices.
© 1997 Josceline Dimbleby. All rights reserved.