Title: Breast of white guinea hen
 Categories: Game, Harned 1994, Main dish, Poultry, Rice/grains
      Yield: 6 Servings
 
      6    White guinea hen breasts*
           -- abt. 3/4 lb. each
      3 tb Butter
           Salt; to taste
      1 ts White pepper
      2 tb Flour
    1/2 ts Beau Monde seasoned salt
      1    Garlic clove; mashed
      1 tb Parsley; chopped very finely
      1 tb Green onion; chopped finely
           -- both white & green parts
      3 c  Rich chicken stock
           -- all fat removed
      1 tb Parmesan cheese
      1 ts Maggi seasoning
      2 tb Dry sherry
    3/4 c  Sliced, sauteed mushrooms
           Cooked rice
           Artichoke hearts
           Butter
 
  *Chicken breasts can be substituted.
  
  Remove skin.  Rub breasts with melted butter, salt and pepper; brown
  lightly in heavy iron skillet and then place in roaster, meaty side
  down.
  
  Make sauce by melting butter and flour; simmer 10 minutes, browning
  only very slightly.  Add Beau Monde, garlic, pepper and salt to
  taste, parsley, onion and chicken stock. Then add Parmesan, Maggi and
  sherry; whip until smooth.  This should be a rather thin sauce, so a
  little more chicken stock may be added if necessary. Pour over guinea
  breasts; cover and bake at 275 F. for 2 hours.  Remove breasts;
  strain sauce and add sauteed mushrooms.
  
  Place breasts in center of mound of rice; place artichoke hearts on
  each side of guinea and glaze with sauce.
  
  From _Our Best Recipes_ by Lena E. Sturges, Food Editor. Birmingham,
  AL: Oxmoor House, Inc., 1970. Pp. 196-197. Library of Congress
  Catalog Number 70-140493.  Electronic format by Cathy Harned.