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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Australasian >> Australian >> Australian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Season fowl inside and out with pepper. | 2. Pre-heat the oven to hot. | 3. Melt the butter in a frying pan until sizzling, and lightly brown the birds on all sides. | 4. Remove from the pan and set aside. | 5. Mash the Brie with a fork, and mix with the lemon juice and marjoram. | 6. Halve the mix and place each half in the cavity of a bird. | 7. Tuck the wings under the birds, but don't close the cavity. | 8. Put the birds in a roasting dish, pour the pan juices over and cover loosely with foil. | 9. Roast in the center of the oven for 35-40 minutes. | 10. Remove the dish from the oven and halve the birds, discarding the spinal bones. | 11. Keep the birds warm. | 12. Stir the port into the pan juices, on the top of the stove and simmer for 2 or 3 minutes. | 13. Add the cream and stirring constantly, reheat without boiling until the sauce is smoothe and well blended. | 14. Taste and add the salt if necessary. | 15. Spoon the sauce over the birds and serve at once. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
guinea fowl	2			-	-	-	-
black pepper			ground	-	-	-	-
butter	2	tablespoons		171.0	7.857	5.343	14.4
brie cheese	4	ounces		378.756	0.5103	23.5305	31.3891
lemon	1			1.2808	0.4116	0.0486	0.0132
marjoram	1	teaspoon	chopped	1.626	0.3634	0.076	0.0422
port wine	1/2	cup		-	-	-	-
cream	3	tablespoons		148.5	2.9925	1.6335	15.606
salt				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.