Name: Pintade Ron-Roast Guinea Fowl
Ingredients: 1 guinea fowl; butter; buttered paper; cress; brown gravy

Pintade Ron-Roast Guinea Fowl

Ingredients

Directions

The book gives no oven temperature. The 350°F (175°C) in the steps was added when the recipe was transcribed, as a starting point.

Prepare

Lard the breast and legs of the guinea fowl.

Roast and serve

Roast the guinea fowl covered with buttered paper at 350°F (175°C).
Serve with cress in the dish and brown gravy separately.

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

What each ingredient does

Guinea fowl: Forms the main meat of the dish, which is cooked whole in the oven.
Butter: Adds richness and moisture to the bird when used with the buttered paper cover.

“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.