It sat in the oven for 90 minutes, topped with a generous layer of salty butter and some chicken stock in the bottom of the dish. When it was ready, I got it out of the oven, poured off the backing juices (which I kept, off course), packed up the whole lot ... and set out for my mother's, 50 metres down the road.
We first had a glass of Champagne and some warm zakouskis, followed by scallops in Champagne béchamel sauce, slightly grilled in the oven.
While I made the sauce to go with the guinea fowl (which we kept warm in the oven), my mother cut up the bird. I served it with braised Belgian Endives and pine cone shaped 'pommes croquettes'. It was lovely, as the sweetness of the stuffing went beautifully well with the bitterness of the endives. Yes, authentic Belgian endives are slightly bitter.
I don't have a photo of the finished dish ... however ...
Can you tell ... that I cheated? I didn't bone and stuff the bird myself ... but had some help from my friend 'Maître Coq'. In my defense I want to say that it is not easy to cook festive 'meals on wheels' for just two people. I hope you will forgive me! Ken did a much better job with his 'pintade' ...
P.S. I'm off to my mum's now to warm up and share the leftovers. As you can read on the box, this 'Pintade' serves 5 to 6 ... we still have a lot of eating to do. Tomorrow I shall post a photo of our dessert! You'll love it!