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Guinea Fowl, Boasted

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Turkey and sauce work together. They rank in the top 20% of all ingredient pairs, and cooks put them together in 531 recipes. Both carry ethanol, which smells alcoholic, ethereal. The science ↓

Guinea Fowl, Boasted

Ingredients

Directions

The book gives no oven temperature. The 400°F (200°C) in the steps was added when the recipe was transcribed, as a starting point.

  1. Hang the guinea fowl for as long as possible before cooking.

  2. Stuff the guinea fowl with stuffing.

  3. Roast in a 400°F (200°C) oven for about 1 hour.

  4. Serve with gravy and sauce piquante.

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. Turkey + saucetop 20% of all pairs
    Smell alikelow
    Cooked together531 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

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

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