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,
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.