Saturday, August 25, 2012

Pintade - Guinea Fowl. Guinea Fowl on French Menus.

from
Behind the French Menu
by
Bryan G. Newman
   Updated August 2017

A Guinea hen.
www.flickr.com/photos/7846004@N05/4295002726/
   
Guinea fowl have darker meat than chicken and a slightly stronger taste. French chefs will match Guinea fowl with flavors that would completely conceal a chicken’s flavor. If you do not usually see Guinea fowl on menus at home that is a good reason to try the tasty bird in France.   
   

A flock of Guinea fowl.
    
The Guinea fowl on your menu are all farmed-raised. Wild Guinea fowl originated in West Africa and were already being raised in Europe in the 14th century. Then guinea fowl were called, in France, the Poulet d’Inde, which is the name used for turkeys in French today. How two birds initially received the same name is an interesting story, and I have included it in a post on turkeys.

Guinea fowl on French menus:

Blanc de Pintade Rôti, Panais en Purée à la Fève de Cacao, Laitue Braisée. Jus à la Liqueur de Bourgeons de Sapin – Roasted breast of Guinea fowl served with a parsnip puree flavored with cocoa beans and braized lettuce accompanied by a sauce made from pine tree buds. 
   

Warm Salad of Guinea Fowl with Violet Artichokes.

Pintade Fermière Farcie aux Cèpes et Foie Gras, Pommes de Terre Grenailles et Légumes de Saison – Farm raised guinea fowl stuffed with French Porcini mushrooms and fattened duck liver and served with tiny new potatoes and the season’s vegetables.

Raviolis Maison Farcies à la Pintade et Champignons Sauvages - The chef's special ravioli stuffed with guinea fowl meat and wild mushrooms.
   

Guinea fowl and cabbage.
www.flickr.com/photos/titounet/11017379913/ 
    
Suprêmes de Pintade à la Crème de Lentilles et Estragon – Breast of guinea fowl served with a cream of lentil and tarragon sauce.
    
Suprême de Pintade aux Pleurotes, Gratin Dauphinois - Breast of guinea fowl cooked with oyster mushrooms and served with gratin dauphinois. Gratin dauphinois is sliced baked potatoes baked with olive oil and garlic and layered with cream and milk; some versions include onions. When ready they will be covered with Parmesan or Gruyère cheese and lightly browned under the grill.
                  

Gratin Dauphinois
www.flickr.com/photos/geekounet/3937031101/
                
 A whole guinea fowl will weigh over 1 kilo (2.2 lbs), and a large guinea fowl can way 1.5 kilos (3.3 lbs) and so your restaurant will probably offer breast of guinea fowl.  Grilled or roasted Guinea fowl is leaner than chicken, that and its flavor that will be a good reason to look out for it back home.

Pintadeaux - A young Guinea fowl.

 Guinea fowl in the languages of France's neighbors:
  
(Catalan -  numídids), (Dutch - parelhoenders ), (German  -  perlhühner), (Italian - galline di faraone, faraone), (Spanish – gallina de Guinea, pintada).

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Bryan G. Newman

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