Pounti or PountariTheWorldWideGourmet.com
Total time: 1hr to 2hr
Preparation time: 45 minutes
Oven temperature: 150° C (300° F)
Cooking time: 45 minutes + cooking time for the guinea fowl
Difficulty: Average
Nutritional values
per 100 g
Energy:145.5 kcal
Proteins:12 g
Fats:7.4 g
Carbohydrate:7.6 g
Fibers:0.5 g
Sugar:3.2 g
Cholesterol:79.8 mg
Sodium:57.4 mg
Calcium:32 mg
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INGREDIENTS
Quantity
Weight/Volume
Unit
Ingredient
*Ingredients
1/2
guinea fowl or other poultry
250
ml
milk
125
ml
cream
100
g
flour
3
eggs
salt and pepper
2
knobs of softened butter
small bacon pieces
3
nice chard leaves
1
bunch of parsley
2
french shallots
15
pitted agen plums
METHOD
- Roast the guinea fowl in the oven with some of the small pieces of bacon; bone half of the bird, reserving the other half for another use; chop the meat finely.
- Combine the milk, cream, flour, eggs and butter to form a batter; add a pinch of salt and pepper;
- finely chop the chard leaves, parsley and shallots and sauté them in a skillet with a few pieces of bacon; remove from the heat and let cool.
- Combine the three mixtures to form a batter that is neither too runny (if it is, add more guinea fowl meat) or too thick (if so, add more milk);
- add the prunes and pour the mixture into a parchment-lined loaf pan or other mold that is at least 5 cm (2”) high;
- place in a pan of hot water in a preheated 150° C (300° F) and bake for 45 minutes, checking for doneness with the tip of a knife or a skewer.
- Slice the pounti while still warm and serve with some hot homemade tomato sauce.
WINE SUGGESTIONS
Sangiovese
Chardonnay
Pinot Grigio
CHEF'S NOTES
A recipe from Florence of the Auberge de Margaridou
This dish is prepared in many different ways, depending on the household. Some cooks plump the prunes in warm, slightly sweetened tea, others add slices of ham or stale bread. When made with pork, spinach, Swiss chard, onions, prunes and herbs, pounti takes on the flavors of the northern Cantal region. The version made at the Auberge de Margaridou has the delicious aroma of poultry, and when Florence can get her hands on a nice guinea fowl, it is used in the pounti.
