Guinea Fowl Cooked in Clay from Leaves from The Walnut Tree: Cooking of a Lifetime by Ann Taruschio
About 1.1 kg/2½ lb of clay is needed to cover the bird. Make sure that the thickness of the clay is the same all round and that there are no holes or weak spots. Cooking in clay is a very old...
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Ingredients
- 2 sprigs each of sage, thyme and rosemary
- butter
- 4 slices Parma ham
- 1 guinea fowl, weighing about 1½ kg/3½ lb
- clay (about 1.1 kg/2½ lb)
- salt and freshly ground white pepper
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