Guinea fowl cooked in cream and cranberry sauce with onions, this casserole is a superb dish for a dinner party. Serve it with broccoli, boiled new potatoes and a chilled rose, such as Tavel.
1 ½ lb. guinea fowls, trussed
1 teaspoon salt
½ teaspoon black pepper juice of
2 oz. butter
10 fl. oz. single cream
½ cups light cream
12 small onions, blanched
3 tablespoons cranberry sauce or redcurrant jelly
1 tablespoon beurre manie
Rub the guinea fowls all over with the salt and pepper. Squeeze the lemon juice over the birds.
In a large, flameproof casserole, melt the butter over moderate heat. Place the guinea fowls in the casserole and cook them, turning occasionally, for 8 to 10 minutes, or until they are evenly browned on all sides.
Pour half the cream over the birds. Cover the casserole, reduce the heat to low and cook for 30 minutes, basting frequently.
Arrange the onions around the birds. Re-cover the casserole and continue cooking, basting frequently, for another 30 minutes, or until the guinea fowls are tender, and the juice that runs out when the thighs are pierced with a skewer is only faintly rosy.
Remove the birds from the casserole and carve them. Arrange the slices on a warmed serving dish and keep hot.
Increase the heat to moderately high and bring the liquid in the casserole to the boil. Stir in the cranberry sauce or red-currant jelly and the remaining cream. Reduce the heat to low. Stir in the beurre manie, a small piece at a time, and continue cooking for 2 to 3 minutes, or until the sauce is thick and smooth.
Pour the sauce over the carved guinea fowls and serve immediately.