Christmas Season Cookbook - Mamaison Hotels & Residences Winter Season Cookbook - Mamaison | Page 42

Mamaison Hotel Le Regina Warsaw, Poland

Whole roasted guinea fowl
with dry mushrooms dumplings and juniper sauce
Whole roasted guinea fowl
Ingredients:

Directions:

1 guinea fowl (1,4 kg)
1 orange
1 apple
2 celery stick
Fresh thyme
Sea salt and freshly ground black pepper
3 tbl vegetable oil
12- 15 dry berries of juniper
Fresh rosemary
2 garlic cloves

Preheat an oven to175 °C. Wash thoroughly guinea fowl inside and
outside and pat dry with paper towels. Rub the cavity with a little salt.
Peel orange and cut into large cubes. Cut also apple and celery to the
same size cubes. Put in a bowl, mix in thyme and a small pinch of salt
and pepper, and then stuff the cavity of guinea fowl with this ?lling.
Pull the skin at the front of guinea fowl's cavity forward, to cover the
?lling, and tightly tie. Heat a thick-bottomed pan and add the oil and the
guinea fowl, the skin of which has been rubbed in sea salt and pepper.
Cook until lightly golden on all sides, then add the garlic, crushed
juniper berries, half quantity of butter and rosemary and cook for 3-4
minutes until golden brown. Add ½half quantity of the wine. Place in
the oven for 45 minutes, checking every 10-15 minutes and just topping
up the juice as necessary. The guinea fowl will be roasted and partially
steamed. When cooked, carefully remove from the oven and place
upside down on a dish, allowing all the juices and moisture to relax back
into the breast meat for at least 5 minutes.

Dry mushrooms dumplings
Ingredients:

Directions:

0,5 kg potatoes with skin
150 g ?our + 50 g
1 egg
1 tbl dry mushrooms dust
40 g butter

Pre