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Guinea Hens en Casserole with Cream
Guinea Hens en Casserole with Cream Source : Alexander Filippini, The International Cook Book (1906), filippini-1906-2201. Adaptation documentaire ; illustration synthétique. Recette non cuisinée ni mesurée par cette campagne. Adaptations : Use two raw whole guinea fowl and raw pork-backfat larding slices, removing the larding and pan fat after roasting. Verify 82°C whole-bird centres. Make the cream sauce once and add the separate extra gill cream before the ten-minute casserole finish. Limites : Bird masses, larding/basting amounts, sauce output and coverage are unmeasured. No final volume inferred from dairy inputs.
Method
Steps
Step 1
Prepare TWO raw whole tender guinea hens: remove heads and feet, draw, wipe and truss. Cover breasts with thin raw pork-backfat slices, amount unspecified. Place in an earthen casserole and baste with a LITTLE melted butter. Roast for the FORTY-minute guide, turning occasionally and continuing until each whole bird reaches 82°C in thickest flesh away from bone.
Step 2
Remove the larding slices and trussing and remove ALL fat from the pan.
Step 3
Make the full cream sauce ONCE: heat ONE tablespoon butter, stir in ONE AND HALF tablespoons flour, add 118 mL HOT milk and 59 mL cream. Add provisional HALF teaspoon salt and EIGHTH teaspoon EACH cayenne and nutmeg; whisk sharply ONE minute, then boil TWO minutes.
Step 4
Mix the SEPARATE 118 mL EXTRA cream into that finished sauce. Pour OVER both birds in the SAME casserole. Set on the range, add HALF teaspoon salt, TWO saltspoons cayenne and ONE saltspoon EACH grated nutmeg and ground allspice. Mix lightly and boil TEN minutes; serve in the same pan.
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