Faraona reale con tartufi - Royal Guinea Fowl with Truffles
"Il Grande libro della cucina Albese"
To be served with Barbaresco
Ingredients for 6 people:
1 guinea fowl
100 g raw ham, bay leaves, sage, butter, oil
1 glass brandy
1 tbls. Worcester sauce
1 small glass Marsala
black truffle
Clean the bird, keeping the liver to one side, singe it and tie it, wrapped in a generous slice of ham.
Put the salt, bay leaf and sage inside the bird and brown it in oil and butter. As soon as it is golden brown, pour the brandy over it and add some boiling stock a little at a time.
When the bird is cooked, cut it and keep it hot on a serving plate.
Cook the liver in the liquid that the bird was cooked in, then sieve the liver and juices, add the Worcester sauce and a small glass of Marsala, and pour it over the bird.
Cover the bird with very fine slivers of truffle and serve very hot.
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