Guinea fowl from Clarissa's Comfort Food by Clarissa Dickson Wright
I find guinea fowl more exotic than pheasant or peacock, with its strange cave-drawing shape, designer plumage and weird cry, like a creaking gate. Its eggs are
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Cooking tools:
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Ingredients
- 150 ml dry white wine
- 600 ml stock
- 4 egg yolks
- salt
- pepper
- 2 lemons
- 225 g butter
- 2 garlic cloves, crushed
- 2 guinea fowl, 700 g each
- 100 g pork fat or bacon
- 5 sprigs watercress, chopped
- 50 g celery, chopped
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