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CATEGORY CUISINE TAG YIELD
Meats, Dairy Cornish Game, Masterchefs, Norleans, Poultry, Ver 4 Servings

INGREDIENTS

3 T Butter, clarified
1 c Spinach, blanched drained
2 Garlic, cloves
1/2 lb Mushrooms, sliced
1/4 c Wine, vermouth dry
1/4 c Cream
1/2 c Crumbs, bread
4 Hens, Cornish boned
1/2 t Salt
1 t Juice, lemon
4 Bacon
8 oz Butter, clarified
Drippings, from birds
1/4 c Wine, white
1 t Shallots, minced
1 t Garlic, minced
1 t Onions, green minced
1/4 c Cream
4 T Butter

INSTRUCTIONS

Stuffing: =========  Heat the butter in a pan and add spinach, garlic,
mushrooms and  vermouth. Cook over high heat for 3 minutes, then add
the cream and  reduce by one-third.  Add the bread crumbs and cook
until thick but moist.  Hens: =====  Spread the boned hens flat and
season with salt and lemon juice.  Fill each with 1/2 cup stuffing and
fold the meat together securing  with toothpicks and a strip of bacon.
Baste the stuffed hens with clarified butter and then put them into a
pan with the rest of the clarified butter and roast at 350 F for 45
minutes.  Serve with sauce.  Sauce: ======  Reduce the drippings from
the hens for 5 minutes over high heat.  After five minutes, discard any
fat that's in the pan and add wine to  deglaze. Scrape up any little
bits adhering to the pan. Reduce for a  minute or two.  Add cream,
shallots, garlic, and green onion. Cook for two minutes  more then
remove the pan from the heat.  Off the heat, swirl in butter to finish
the sauce.  Source: Great Chefs of New Orleans, Tele-record Productions
:    Box 71112, New Orleans, Louisiana - 1983  :    Chef Gunter Preuss,
Versailles Restaurant, New Orleans  From Gemini's MASSIVE MealMaster
collection at www.synapse.com/~gemini

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 287
Calories From Fat: 206
Total Fat: 23.4g
Cholesterol: 71.3mg
Sodium: 406.5mg
Potassium: 257.4mg
Carbohydrates: 13.8g
Fiber: 1.2g
Sugar: 2.2g
Protein: 4.5g


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