1774—Pintades (Guinea Fowl)

The guinea-fowl is not equal to the pheasant from the gastronomical standpoint, though it often takes the place of the latter among the roasts after the shooting season. But, though it has neither the fine flavour nor the delicate meat of the pheasant, it does good service notwithstanding. The majority of pheasant recipes may be applied to it, especially à la Bohémienne, à la crème, en No. 1220, Chartreuse de Ris de Veau, en salmis, à la choucroûte, &c.