Hunter's stew of guinea hen (Salmis de pintade) from Cooking Provence: Four Generations of Recipes and Traditions (page 306) by Joan Schwartz and Antoine Bouterin

  • carrots
  • celery
  • Show all ingredients...
  • Serves : 4

  • EYB Comments

    Can substitute peanut oil for corn oil, and chicken for guinea hen. Recipe specifies using the book's "Brown chicken stock (Fond de volaille brun)" p83.

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Farm-style tomatoes Provençal (Tomates Provençales comme à la ferme)

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute peanut oil for corn oil, and chicken for guinea hen. Recipe specifies using the book's "Brown chicken stock (Fond de volaille brun)" p83.

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