Yield: 1 servings
| Measure | Ingredient |
|---|---|
| 1 large | Guinea fowl |
| 3 \N | Petit suisse |
| 200 grams | Chicken livers |
| 100 grams | Shallots |
| 100 grams | Mushrooms |
| 1 \N | Clove garlic |
| 1 tablespoon | Fresh chopped thyme |
| ½ pint | Olive oil |
| 1 \N | Lemon |
| 4 slices | White crusty bread |
| 1 pack | Mixed salad leaves |
| 1 ounce | Chopped walnuts |
| 1 teaspoon | Mustard |
| 1 tablespoon | Red wine vinegar |
| 3 tablespoons | Walnut oil |
| 1 \N | Pinches sugar |
| 1 \N | Pinches salt |
| 1 tablespoon | Water |
FOR THE SALAD DRESSING
Cut off the wings of the guinea fowl, break the wing bones and put to one side. Remove the wishbone carefully. Remove the giblets and any fat inside the bird.
Slice the mushrooms and shallots, fry in oil and add fresh thyme, garlic and chicken livers. Remove from heat and blend in a food processor until the ingredients form a smooth paste. Let the mixture cool slightly, add the petit suisse cheese and blend again. Stuff the guinea fowl with the mixture and tie the bird both ends with string.
Place the bird in a roasting dish, pour over quarter of a pint of olive oil and sprinkle with salt. Cut a lemon in quarters and place in the dish, add the wings and cook in a hot oven for 40 minutes.
After the guinea fowl has cooked pour out the excess fat leaving some juices in the dish. Place the guinea fowl on a plate and remove the string.
Place the roasting dish over a hob and heat the juices, add the chicken stock and soya sauce. Pass the sauce through a sieve to remove the wings and lemon. Heat the strained sauce in a saucepan for a few minutes.
Toast some white crusty bread. Spread the toast with the stuffing from the bird and serve the guinea fowl with the toast.
Converted by MC_Buster.
Posted to CHILE-HEADS DIGEST V3 #, converted by MM_Buster v2.0l.