Roast Guinea Fowl With Blueberry Holland Aise
|Guinea hens||1350 Gram (2 In Number, 675 Grams Each)|
|Hot butter||125 Milliliter|
Split the guinea fowl in half and place them on a baking sheet.
Layer the bacon over the birds, and sprinkle with seasonings.
Roast them in a preheated 350°F (180°C) oven for 45 minutes.
Remove from oven and remove the bones while hot.
While birds roast puree the blueberries in a food processor, strain to remove pulp and seeds.
Place the juice in a sauce pan and heat to a boil reducing to 2 tbsp (30 ml) of thick liquid.
Place the egg yolks in a double boiler, whisk in the blueberry syrup, slowly whisk in the hot butter forming a thick sauce.
Serve the guinea fowl on a large serving platter with the sauce on the side.
Calories 867 Calories from Fat 451
% Daily Value*
Total Fat 51 g78.1%
Saturated Fat 23.2 g116.1%
Trans Fat 0 g
Cholesterol 412 mg137.3%
Sodium 381.7 mg15.9%
Total Carbohydrates 19 g6.2%
Dietary Fiber 3.1 g12.3%
Sugars 12.5 g
Protein 82 g164.1%
Vitamin A 25.7% Vitamin C 28.3%
Calcium 6.4% Iron 19.2%
*Based on a 2000 Calorie diet