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Pintades Roties

A roasted guinea fowl wrapped in bacon, served with small French sausages and salad.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Pintades Roties

Ingredients

Directions

Prepare and roast

  1. Cover the Guinea fowl with thin slices of bacon, tying them tightly around the bird.

  2. Roast the fowl until cooked through and nicely browned.

Serve

  1. Serve with small French sausages arranged around the dish.

  2. Accompany with a nice salad instead of bread sauce.

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

Bacon
Lends fat and salty flavour while keeping the lean bird moist and browning as it roasts.
Guinea fowl
Provides the main lean meat that is roasted until cooked through and browned.
French sausages
Adds savoury, browned meat that is arranged around the dish as an accompaniment.

The step that matters

Roasting the wrapped fowl until cooked through. Guinea fowl is lean and can dry out, so it needs to reach a fully cooked centre without overcooking. Bacon wrapping helps protect the meat, but the cook still needs to check doneness so the bird is safe to eat and remains juicy.

“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.

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