Pintade à la Sicilienne (Guinea Fowl, Sicilian Style)

Ingredients

• 1 guinea fowl
• lasagne à la Sicilienne
• a few tomatoes
• Consommé
• sauce Tomate
• lamb sweetbreads
• butter

Instructions

1. Garnish the guinea fowl with lasagne à la Sicilienne.
2. Pot-roast it in the ordinary way, adding a few pressed and chopped tomatoes, and keep it underdone.
3. When it has reached that point, take the bird out; let the pot-roasting liquor down with a little Consommé, reduce it, and remove the fat thoroughly.
4. Pass it through a tammy together with the vegetables and add this coulis to an equal quantity of sauce Tomate.
5. Glaze the guinea fowl and dish it, surrounded with lamb sweetbreads crumbed à l'anglaise and tossed in butter.
6. Serve the sauce Tomate, with the pot-roasting liquor added to it, separately.