ingredients
serves 2
1 guinea chick
rosemary sprig
bay leaf
1 pint water
1 chicken stock cube
1/3 cup butter
1 medium onion, chopped
1 cup button mushrooms
4 tablespoons brandy
2 teaspoons All purpose flour
1/4 pint light cream
1 teaspoon finely chopped fresh rosemary or 2 teaspoon dried rosemary
GARNISH
lemon slices
rosemary sprigs
method
1. Cut the guinea chick in half down the backbone. Put the giblets in a saucepan with the rosemary sprig, bay leaf and water. Crumble in the stock cube, cover and simmer until required.
2. Melt 1/4 cup of the butter in a flameproof casserole, add the onion and mushrooms and fry gently until softened.
3. Put the bird in the casserole and fry briskly until golden brown all over. Warm and ignite half the brandy, pour over the bird and shake the casserole. Add the strained giblet stock, bring to the boil, cover and simmer gently on top of the cooker or in a moderate oven (160°C, 325°F, gas 3) for 45 to 60 minutes or until tender. Remove the guinea chick.
4. Cream the remaining butter and flour together. Divide into little pieces and whisk them into the cooking liquid. Cook gently, stirring, until thickened to a sauce.
5. Mix the cream, remaining brandy and a little of the sauce and blend this back into the casserole.
6. Season and add the chopped rosemary. Replace the bird, heat without boiling and serve, garnished with lemon slices and rosemary sprigs.
