Title: Breast of White Guinea Hen
Categories: Game Entree Poultry Grain Vegetable
Yield: 6 Servings

6		White guinea hen breasts* -abt. 3/4 lb. each
3	tb	Butter
		Salt to taste
1	ts	White pepper
2	tb	Flour
1/2	ts	Beau Monde seasoned salt
1		Garlic clove, mashed
1	tb	Parsley, chopped very finely
1	tb	Green onion, chopped finely
		;(both white & green parts)
3	c	Rich chicken stock
		;all fat removed
1	tb	Parmesan cheese
1	ts	Maggi seasoning
2	tb	Dry sherry
3/4	c	Sliced, sauteed mushrooms
		Cooked rice
		Artichoke hearts
		Butter

*Chicken breasts can be substituted.

Remove skin. Rub breasts with melted butter, salt and pepper; brown lightly in heavy iron skillet and then place in roaster, meaty side down.

Make sauce by melting butter and flour; simmer 10 minutes, browning only very slightly. Add Beau Monde, garlic, pepper and salt to taste, parsley, onion and chicken stock. Then add Parmesan, Maggi and sherry; whip until smooth. This should be a rather thin sauce, so a little more chicken stock may be added if necessary. Pour over guinea breasts; cover and bake at 275 F. for 2 hours. Remove breasts; strain sauce and add sauteed mushrooms

Place breasts in center of mound of rice; place artichoke hearts on each side of guinea and glaze with sauce.

From "Our Best Recipes" by Lena E. Sturges, Food Editor. Birmingham, AL: Oxmoor House, Inc., 1970. Pp. 196-197. Libary of Congress Catalog Number 70-140493. Posted by Cathy Harned.

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