Product Description
Guinea Fowl Fricassee in White Wine sauce or Fricasée de Pintade au Monbazillac is a superb dish. It is prepared with pieces of guinea fowl cooked in a creamy sauce made from chicken stock and Monbazillac, a sweet white wine from France. Guinea Fowl is a game bird similar to the partridge or pheasant and very popular in France. Like all the Godard specialities, two things standout in this dish: the quality of the meat – and the phenomenal taste of the sauce.
Simply reheat in the oven at 180C. Serve hot, accompanied by steamed potatoes or pasta and perhaps some French green beans.
Serves three.
about the producer
Maison Godard was founded in 1978 by Alain and Michèle Godard in Gourdon, a medieval village inside the Quercy-Périgord region of France. Using only the best produce from the region they became renowned for the supreme quality of their foie gras, specialities with foie gras, confits, pâtés and ready made-meals. Later their children Pascal and Annabel joined the business to continue the tradition of quality and authenticity that the family is famous for.
Gail Robertson (verified owner) –
I am so sorry to say, this is the first of my purchases from you that we did not enjoy. This is only my opinion, but I found the guinea fowl to be almost tasteless. The sauce, however was great. Gail.
Anonymous –
Les Pintade, i.e , Guinea fowl meal was a gastronomic feast. Highly recommend The Culinary Club.
Robin Herron (verified owner) –
I have to agree with Gail – we found this rather ordinary and marred by the presence of numerous small pieces of bone. I would not recommend this to anyone
informal (verified owner) –
Very tasty. The sauce, as you might expect from the French, is quite salty (at least for someone who rarely uses much salt), so sides which take a lot of salt, such as baked potatoes, are recommended.