Cocotte of Guinea Hen with Brandy Sauce

beau photo

The sole recipe from the now defunct Beau Sejour restaurant (1907-75) in Long Island, this is a pretty tasty recipe for guinea hen. Although, personally I found the raw brandy a little harsh on my palette and might have cooked the alcohol off a little bit in the sauce. Still, it’s always interesting to come across one of these little historical artifacts in the book.

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