Guinea Fowl en Chartreuse
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- guinea fowl
- larding bacon
- butter
- cabbage
- bacon
- sausage (saucisson)
- Chartreuse de Pigeon
Instructions
- Lard the guinea fowl with bacon and colour it in butter.
- Braise it with the cabbage, bacon and sausage.
- Cut the bird into regular pieces.
- Prepare the Chartreuse as indicated for the Chartreuse de Pigeon.