Pintades Farcies

A rich dinner party or buffet dish, Pintades Farcies (pahn-tahd fahr-see) may be served hot or cold. If you serve the fowls cold, omit the sauce and the mushrooms.

8 oz. minced veal

6 oz. chicken livers, coarsely chopped

1 oz. shelled pistachios

1 tablespoon chopped fresh parsley

1 tablespoon chopped fresh tarragon

1 teaspoon salt

½ teaspoon black pepper

1 tablespoon brandy X 1 ½ lb. guinea fowls, cleaned and boned

6 streaky bacon slices

4 oz. butter

1 medium-sized onion, sliced

½ teaspoon dried thyme

1 bay leaf

8 fl. oz. chicken stock

1 lb. mushrooms, wiped clean and with the stalks removed

1 egg yolk mixed with

2 tablespoons double cream

In a medium-sized mixing bowl, combine the veal, chicken livers, pistachios, parsley, tarragon, salt, pepper and brandy together and mix well.

Lay the guinea fowls out on a flat surface and spoon half of the veal and liver stuffing into the centre of each one. Wrap the guinea fowls around the stuffing and sew them up with a trussing needle and string. Place three bacon slices over the breast of each fowl and tie them on with string.

In a large flameproof casserole, melt half of the butter over moderate heat. When the foam subsides, place the guinea fowls in the casserole and cook, turning them frequently with two large spoons, for 8 to 10 minutes or until they are evenly browned.

Add the onion, thyme, bay leaf and Pintades Farcies is an unusual rich dish which is delicious served hot or cold for a special dinner party. stock to the casserole and bring the liquid to the boil. Cover the casserole, reduce the heat to low and cook for 50 minutes to 1 hour or until the guinea fowls are tender and the juice that runs out when the centre of the stuffing is pierced with a skewer is only faintly rosy.

Five minutes before the guinea fowls are ready, in a large saucepan, melt the remaining butter over moderate heat. When the foam subsides, add the mush-rooms and cook, shaking the pan frequently, for 3 minutes or until the mushrooms are just-tender.

Remove the pan from the heat. Set aside and keep warm.

Remove the casserole from the heat. Carefully transfer the guinea fowls to a warmed serving dish. Remove and dis-card the bacon. Arrange the mushrooms around the guinea fowls. Set aside and keep warm.

Strain the cooking liquid into a small saucepan. With a metal spoon, skim any scum and the excess fat from the surface.

Place the pan over low heat and stir in the egg yolk mixture. Cook gently, stirring constantly, for 2 to 3 minutes or until the sauce thickens slightly. Do not let the sauce come to the boil or it will curdle.

Remove the pan from the heat. Pour the sauce into a warmed sauceboat and serve immediately, with the guinea fowls.

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