Mimi’s Poor Man’s Guineas

Name: Mimi’s Poor Man’s Guineas
Cuisine: French
Ingredients: 3 guinea hens, 2½ to 3 pounds each; Salt; Pepper from the mill; 2 cloves garlic, mashed; 2 shallots, finely grated; 3 tablespoons finely chopped fresh Italian parsley leaves; 3 tablespoons finely chopped fresh chives; 1 anchovy fillet, rinsed and mashed; Finely grated rind of 1 lemon; 2 tablespoons walnut oil; 1 cup dry red wine such as Cabernet, Syrah, or Pinot Noir; 1 cup dry red wine such as Cabernet, Syrah, or Pinot Noir; 1 cup dry red wine such as Cabernet, Syrah, or Pinot Noir; 1 cup dry red wine such as Cabernet, Syrah, or Pinot Noir; ½ cup chicken broth of your choice

Preparation info

FFR—
6
servings

Difficulty
Easy

Appears in

The New Making of a Cook

By Madeleine Kamman

Published 1997

About

A recipe from the French Poitou as prepared by my great-grandmother. As a vegetable use the gratin of celery.

Ingredients

3 guinea hens, 2½ to 3 pounds each
Salt
Pepper from the mill
2

Europe
France
Poitou
Main course
Gluten-free

Method

Wash and pat the guineas dry with paper towels. Salt and pepper them in their cavities. Mix the garlic, 1 grated shallot, the chopped herbs, anchovy, lemon rind, and walnut oil together in a small ramekin. Freeze for half an hour to harden the oil, then divide into twelve pats. Gently separate the skin from the meat with your finger, then spread the oil mixture under the breast and leg skin of