Supremes Of Guinea Hen Au Vin Blanc Recipe
If you wish to cook up a great meal, this Supremes of Guinea Hen au vin Blanc has to be a part of it! A truly awesome combination anyone would love to savor. Also, this Supremes of Guinea Hen au vin Blanc can be cooked in no time; a good reason to try it out!
Ingredients
| 2-pound ready-to-cook guinea hen | ||
| Onion | 1/2 Small, sliced | |
| 2 celery tops | ||
| Carrot | 1/2 Small, sliced | |
| Flour | 3 Tablespoon | |
| Salt | 1/2 Teaspoon | |
| Pepper white | 1/4 Teaspoon | |
| Butter/Margarine | 2 Tablespoon | |
| Heavy cream | 1 Cup (16 tbs) | |
| White wine | 1/4 Cup (16 tbs) | |
| 4 mushroom caps, sauteed | ||
Directions
Disjoint guinea hen taking care to keep breasts intact.
For this dish we use only the breasts which are considered very choice.
Reserve legs for future use.
Place neck, back and gib- lets in water, cover with onion, celery tops, and carrot and sim- mer for 1 hour.
Dredge breasts with flour seasoned with salt and pepper.
Saute in butter until golden brown.
Add 1/2 cup rich strained broth.
Cover and cook over low heat for 15 min- utes.
Combine cream and wine.
Heat through but do not boil.
Pour over breasts; garnish with mushroom caps.
For this dish we use only the breasts which are considered very choice.
Reserve legs for future use.
Place neck, back and gib- lets in water, cover with onion, celery tops, and carrot and sim- mer for 1 hour.
Dredge breasts with flour seasoned with salt and pepper.
Saute in butter until golden brown.
Add 1/2 cup rich strained broth.
Cover and cook over low heat for 15 min- utes.
Combine cream and wine.
Heat through but do not boil.
Pour over breasts; garnish with mushroom caps.
Chef
