Skip to main content
Main

Pintade Piquée Rôtie

Roasted guinea fowl stuffed with lard and butter, seasoned with salt and pepper.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
Jump to recipe ↓

Why it works: Butter and pepper are a kitchen classic. They rank in the top 21% of all ingredient pairs, and cooks put them together in 85,593 recipes. Both carry trans-2-nonenal, which smells cardboard, fatty. The science ↓

Pintade Piquée Rôtie

Ingredients

Directions

Prepare

  1. Clean and dress the pintade.

  2. Stuff the pintade with fine lard on the stomach and thighs.

Roast

  1. Place the pintade on a spit and roast over moderate heat, basting with butter.

  2. Roast for 40 to 50 minutes.

Carve and serve

  1. Season the cooked pintade with salt and remove from the spit for carving.

  2. Serve the thighs on a platter.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Butter + peppertop 21% of all pairs
    Smell alikemoderate
    Cooked together85,593 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Pintade
Forms the main body of the dish, cooking to tender meat over the spit.
Lard
Adds fat under the skin and in the thighs, keeping the meat moist and rich during roasting.
Butter
Basting fat that promotes golden browning and adds flavour to the skin.

The step that matters

Roast for 40 to 50 minutes over moderate heat. Moderate heat cooks the bird through without drying the lean meat or burning the basting butter. Roasting too hot can scorch the skin before the thighs are done, while too little time leaves the meat undercooked near the bone.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

You might also like

Tomato SoupTomato Soup526 recipesBrown BreadBrown Bread461 recipesMutton BrothMutton Broth292 recipesYorkshire PuddingYorkshire Pudding264 recipes