Ingredients (for 6 servings):
1 small guinea hen, prepared, 3 carrots, 2 parsnips, 1 small piece of knob celery and kohlrabi each, 1 wedge of savoy cabbage, 1/2 bunch parsley, 1-2 leaves of celery, 1 red onion, 1-2 cloves of garlic, 1 teaspoon whole pepper, 1 tablespoon salt, 1/2 teaspoon ground cherry pepper
for the strudel:
1/2 teaspoon ground basil, oregano and thyme each, salt, ground black pepper, 2 strudel leaves (1/2 package), 1 tablespoon fine breadcrumbs, 2 tablespoons oil
Cut up the guinea hen, reserve the breast for another dish. Put the bones, de-skinned thighs, back and wings in a pot. Cover with 3 quarts of cold water. Bring to a boil, then ladle off the froth. Put in the vegetables, spices and cook over low heat for 1 1/2 hours. Let it sit for 10 minutes, then strain. Put aside one thigh and the soft vegetables. Take the rest of the meat off of the bones and mince it. (It should be approximately 1 1/2 cups.) If too dry, add a few spoonfuls of the soup, then add the ground basil, oregano and thyme, salt and add pepper. Fold the strudel leaves in half. Heap the meat in a long line, fold the strudel leaves over the mixture. Oil a baking sheet, carefully place the strudel on it, brush the top with oil. Bake in a hot oven (390 °F, 350 °F in air-convector ovens) for about 18 minutes. Cut up the meat and the vegetables into thin slices, place them in the soup. In the very last moment add the sliced strudels, to prevent them from falling apart.
Preparation time: 2 hours 30 minutes
One serving: 1142 kJ/273 kcal