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page 119
GUINEA HENS.
346. PINTADE ROTIE.
ROAST GUINEA HEN. (Roast.)
PROPORTIONS AND PREPARATION.--As for the roast chicken, but one Pintado hen will
be sufficient for five.
347. PINTADO BRAISEE.
BRAISED GUINEA HEN.
PROPORTIONS.--For five persons:
Pintado..............1.
Stock................1 glassful.
Onion................1.
Carrot...............1.
Thyme and laurel.....A little.
Salt and pepper......To suit the taste.
Time.--1 1/2 hours.
PREPARATION.--1st. Clean the pintado as indicated No. 331, 2d. 2d. Place it in a
stew pan with 1 onion and 1 carrot sliced, some thyme and laurel, 1 glassful
stock, cover the sauce pan and cook slowly for 1 1/2 hours.
GOOSE.
348. OIE ROTI.
ROAST GOOSE. (Roast.)
PROPORTIONS.--For five persons:
Goose...........5 to 6 lbs.
Butter..........2 tablespoonsful.
Water...........1 glassful.
Time.--1 1/2 to 2 hours.
PREPARATION.--1st. Prepare the goose as indicated, No. 331. 2d. Rub it with 2
tablespoonsful butter, place it in a stove pan, add 1 glassful water, and roast
from 1 1/2 to 2 hours as indicated, No. 193. 3d. Skim off the floating grease*
and serve with the gravy (No. 193) apart.
349. ABATIS D'OIE.
GOOSE GIBLETS. (Entree.)€
PROPORTIONS AND PREPARATION.--As for No. 333.
DUCKS.
350. CANARD ROTI.
ROAST DUCK. (Roast.)
PROPORTIONS.--For five persons:
Young ducks........2.
Butter.............4 tablespoonsful.
Toast..............2.
Time.--1 1/2 to 2 hours.
*The grease of geese is very palatable, especially for fried potatoes, etc.
€ For breakfast only.
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