| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Cornish |
Poultry |
2 |
Servings |
INGREDIENTS
| 2 |
|
Cornish hens |
| 1/3 |
c |
Fresh parsley; finely chopped |
| 1/2 |
ts |
Salt |
|
|
Pepper to taste |
| 1/2 |
c |
Butter |
| 1/2 |
c |
Red currant jelly |
| 1/2 |
c |
Brandy |
INSTRUCTIONS
Rinse hens in cold water and pat dry. Combine parsley, salt, pepper and 1/4
cup butter. Mix well. Stuff cavity of hens with parsley mixture and secure
well. Place hens in a 9x9 pan breast side up. Rub hens with 1/4 cup butter.
Bake for 30 minutes at 375°. In a small saucepan, combine jelly and brandy.
Cook over low heat until jelly melts. Pour over hens and cook an additional
30 minutes. Baste frequently. Yield: 2 servings.
MARIAN GOFF (MRS. ROBERT M.)
From <Traditions: A Taste of the Good Life>, by the Little Rock (AR) Junior
League. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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