Guinea Fowl en Cocotte

Preparation info
  • Serves


    • Difficulty


Appears in

By Robert Carrier

Published 1965

  • About


  • 2 guinea fowl
  • 1 large cooking apple, coarsely grated
  • 1 Spanish onion, coarsely grated


Combine apple and onion with mashed cream cheese, crushed juniper berries, and lemon juice, salt and freshly ground black pepper, to taste. Stuff birds with this mixture. Skewer openings and truss birds; spread with well-seasoned softened butter. Place birds in casserole and sauté in a little butter and olive oil until golden on all sides; lower heat and add dry white wine. Cover casserole and