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.
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.
© 1998 Jennifer Paterson and Clarissa Dickson Wright estate. All rights reserved.