Pintade Farcie

Preparation info

    • Difficulty

      Medium

Appears in

What Shall We Have To-Day? 365 Recipes for All the Days of the Year

What Shall We Have To-Day? 365 Recipes for All the Days of the Year

By X. Marcel Boulestin

Published 1932

  • About

Method

Guinea-fowl is not, as a rule, much thought of or often served, which is probably due to the fact that its flesh is rather dry and requires careful cooking; plainly roasted it is very dull, but served in the following way it is quite a different affair.

The stuffing should be prepared as follows: Take some pork sausage meat, two or three chicken livers, one chopped truffle, mix well together, season with salt, pepper and spices bind with one yolk of egg or a little cream, and stuff the bird with this (the stuffing should be fairly stiff). Wrap the bird in thin fat bacon and roast for twenty minutes in a moderate oven.

Then add to the baking tin a mixture of Madeira or light port (one claretglassful), a spoonful of tomato purée, a little stock, one chopped truffle, well mixed, seasoned with salt, pepper and a little grated nutmeg. Cook another twenty to twenty-five minutes, basting frequently. Before serving, remove the bacon wrappers, put the bird on the serving dish surrounded by little croûtons (fried either in butter or in bacon fat) spread with foie gras, and pour the sauce over the bird. Should the sauce, during the last stage of cooking, have reduced too much, it can be made a little “longer” by adding a little more stock to the baking-tin; but it is better to have it a little short than spoil its flavour by adding too much stock. Of course, a little more could be prepared and cooked slowly in a small saucepan, where it will reduce less than in a flat baking-tin.