Herbed Guinea Fowl

• 2 guinea fowl
• 2 cloves garlic, finely chopped
• ½ level teaspoon

Cut guinea fowl into quarters. Pound garlic, thyme, butter and lemon peel to a smooth paste with lemon juice, salt and freshly ground black pepper, to taste. Rub birds with this mixture; place in a well-buttered gratin dish and cook in a moderate oven (375°F-M4) for 40 to 50 minutes, or until tender. Cool and wrap loosely in foil until ready to use.