Guinea Fowl with Jerusalem Artichokes, Mushrooms and Button Onions

For those who are a little faint of heart and do not like the strong flavour of a well-hung pheasant, this provides an ideal alternative. Guinea fowl can be dry, but this receipt works a treat every time.


  • 1 large plump guinea fowl, or 2 small ones
  • 1 tbsp oil
  • 115g/4oz butter
  • 4 shallots, finely chopped
  • 1 clove of garlic
  • 225g/½lb mushrooms, sliced
  • 450g/1lb Jerusalem artichokes
  • 16 button onions
  • 150ml/¼ pint single cream
  • 2 egg yolks
  • salt and freshly ground pepper
  • 1 tbsp chopped parsley


Brown the guinea fowl in the oil and half the butter in a large frying pan and put in a casserole. Fry the shallots and garlic and add to the casserole. Cook the guinea fowl in a preheated moderate oven at 190°C/375°F/Gas 5 for 1 hour.

In the meantime, fry the mushrooms gently for 2–3 minutes. Cut the artichokes into fairly uniform pieces. Parboil the button onions and artichokes for no more than 5 minutes and strain. Add the mushrooms, button onions and artichokes to the casserole and cook for a further 30 minutes. Remove casserole from the oven, pour heated sherry over the fowl and ignite. Remove the fowl and joint it, arrange on a serving dish with the vegetables around it and keep it warm.

Stir the cream into the juices remaining in the casserole with a wooden spoon, then pour into a saucepan and boil rapidly to reduce. Remove from the heat and stir in the beaten egg yolks with salt and pepper to taste. Pour a little sauce over the guinea fowl and sprinkle over the chopped parsley. Serve the remainder of the sauce in a sauceboat.