Guinea Foul Country Style (Piedmont)

Meat

The guinea fowl, a rather dry, delicate-fleshed bird, a little reminiscent of pheasant, is native of Africa. It was, however, known to the gourmets of ancient Rome, who called it Humudian or Carthagenian hen. It can be cooked in any of the ways in which chicken in cooked.

Singe the guinea fowl, clean it carefully and reserve the liver. Put the guinea fowl in a roasting pan with the olive oil, and season with salt and pepper. Roast in a moderate oven (375 degrees) for 35 to 40 minutes, or until tender, basting frequently to counteract dryness.

Melt the butter in a pan, add all the vegetables, herbsm and the guinea fowl liver, and cook very gently until the vegetables are very soft. Add the wine, season to taste with salt and pepper, and continue cooking until the wine is reduced a little, then add 1/2 cup warm water and reduce this over a high heat. Rub the vegetables, liver and vegetables through a sieve to make a sauce; return it to the pan, re heat and, if necessary, reduce the sauce further- it should be fairly thick.

When the guinea fowl is tender, carve it onto serving pieces and arrange them on a hot serving dish. Pour over the sauce and sprinkle with thin slices of truffle.

Serves 3 to 4.