Supremes Of Guinea Hen Au Vin Blanc
|Guinea hen||2 Pound|
|White pepper||1⁄4 Teaspoon|
|Heavy cream||1 Cup (16 tbs)|
|White wine||1⁄4 Cup (4 tbs)|
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.