• Ingredients: 40
  • Serves: 4

Pintade au champagne with guinea hens, thin slices of salt pork, butter, salt, freshly ground black pepper, mushrooms, champagne, egg yolks, heavy cream, garnish: tiny fried croutons dipped in finely chopped parsely.


Turkey Broth


  • 1 14- to 16-pound turkey
  • 1 1/2 tablespoons minced fresh rosemary or 1 1/2 tsps. dried, crumbled
  • 1 1/2 tablespoons minced fresh tarragon or 1 1/2 tsps. dried, crumbled
  • 1 1/2 tsps. salt
  • 1 1/2 tsps. pepper
  • 1/2 large onion, cut into chunks
  • 1/2 cup butter, room temperature


  • 6 tbsps. all purpose flour
  • 1/4 cup whipping cream
  • 3/4 teaspoon minced fresh rosemary or 1/4 tsp. dried, crumbled
  • 1/4 teaspoon minced fresh tarragon or 1/4 tsp. dried, crumbled
  • 1/4 cup Port
  • Salt and pepper

For the chocolate holly leaves:

  • *Although holly leaves are non-toxic holly berries are poisonous and should be kept away from food.

For cutting and dredging

  • About 1/4 cup confectioners’ sugar, for dusting the cutting board
  • 1/2 cup cornstarch sifted together with 1 cup confectioners’ sugar

For final assembly and decoration

  • Assorted nonpoisonous flowers

Berry compote


To bard the guinea hens:

  1. Step 1 Cut a piece of salt pork into eight thin slices. To tie up hens, place breast up and put thin string over legs, then bring string behind them.

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  2. Step 2 Cross string in front by breastbone, then carry around joint of leg near body. Flip hen over. Pull string up from legs and through flaps of wing joints, bringing ends together in center.
  3. Step 3 Tuck loose skin under string. Knot firmly. Bend back wing tips to lie flat against hen’s body. Tuck salt pork slices between legs and breast.

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To make the pintade:

  1. Step 4 Melt 6 tablespoons butter in a cocotte or casserole, arrange guinea hens in butter and season them with salt and pepper.

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  2. Step 5 Meanwhile sauté the mushrooms (sliced if they are large, whole if they are small) in remaining butter.

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  3. Step 6 When guinea hens are tender and brown, remove to a hot serving platter, remove barding pork and cut them in half for serving.

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  4. Step 7 Skim off excess fat from liquid in casserole, pour the juices into a skillet, add the champagne and reduce rapidly over high heat until liquid is half the original amount.

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  5. Step 8 Mix egg yolks and cream. Lower heat and carefully stir the egg-cream mixture into the hot liquid (it is a wise precaution to mix one teaspoon potato starch with the egg-cream mixture to prevent the sauce from separating).

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  6. Step 9 Cook, stirring, over very low heat, being careful not to let the sauce boil. When smooth and slightly thickened, taste for seasoning and add the mushrooms with their juices.

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  7. Step 10 Pour the sauce over the guinea hens. Garnish with the croutons and serve with fondant potatoes and sautéed green beans.

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Nutrition information

Calories 1,178 Carbohydrates 7 g (2%)
Fat 86 g (132%) Protein 87 g (174%)
Saturated Fat 44 g (221%) Sodium 951 mg (40%)
Polyunsaturated Fat 8 g Fiber 1 g (5%)
Monounsaturated Fat 27 g Cholesterol 481 mg (160%)