Guinea Fowl with Jerusalem Artichokes, Mushrooms and Button Onions

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

Preparation info

Difficulty
Complex

Appears in

Two Fat Ladies

By Jennifer Paterson and Clarissa Dickson Wright

Published 1998

About

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.

Ingredients

1 large plump guinea fowl, or 2 small ones
1 tbsp oil

Dinner
Main course
Gluten-free
Spicy

Method

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 mea