Guinea Hens Marengo
|Guinea hens||2 , cut in quarters|
|Safflower oil||80 Milliliter|
|Carrots||4 , pared and sliced|
|Celery stalks||2 , diced|
|Onion||1 Small, diced|
|All purpose flour||80 Milliliter|
|Peeled seeded chopped tomato||1 Liter (Or Diced)|
|Mushrooms||115 Gram, sliced|
|Chopped parsley||30 Milliliter|
|Steamed rice||750 Milliliter|
Preheat the oven to 350°F (180°C).
Saute the hens in the oil for 5 minutes.
Remove and place in casserole dish.
Dice the bacon and saute in a sauce pan, add flour, reduce heat and cook for 4 minutes.
Add the vegetables and continue to cook until vegetables are tender.
Add tomatoes, sherry and seasonings, cook for 10 minutes over low heat.
Pour sauce and bouquet garni over the hens, top with mushroom, cover and bake for 1 hour.
Sprinkle with parsley and serve with hot rice.