Cornish Game Hens With Mustard And Rosemary

As we become soft and lazy in our bodies, we tend to become soft and lazy spiritually. When Paul talked about making his body his slave, so that after having preached to others he himself would not be disqualified, he was not thinking about physical disqualification, but spiritual. He knew well that physical softness inevitably leads to spiritual softness. When the body is pampered and indulged, the instincts and passions of the body tend to get the upper hand and dominate our thoughts and actions. We tend to do not what we should do, but what we want to do, as we follow the craving of our sinful nature.

Jerry Bridges

CATEGORY	CUISINE	TAG	YIELD
Meats, Fruits	Cornish	August 1995	1	Servings

INGREDIENTS

6	T	Butter, room temperature
1/3	c	Finely chopped prosciutto
5	t	Chopped fresh rosemary
2 1/2	t	Dijon mustard
3		Cornish game hens, 1
		1/2-pound
1 1/2	c	Canned chicken broth
1	c	Low-fat mayonnaise
3	T	Apricot fruit spread
1		Watercress
		Fat, 1 Other Carbohydrates

INSTRUCTIONS

Preheat oven to 400F. Combine butter, 3 tablespoons prosciutto, 2 1/2
teaspoons rosemary and 1 1/2 teaspoons mustard in bowl. Season with
salt and pepper. Run fingers under skin over breast of each game hen,
loosening skin from meat. Rub 1 tablespoon butter mixture under skin
over breast of each hen. Sprinkle hens inside and out with salt and
pepper. Place 1 teaspoons butter mixture in each cavity. Truss hens
with kitchen string.  Place hens on rack in large roasting pan. Pour
1/3 cup broth over  hens. Dot each hen with 1 teaspoon butter mixture.
Roast hens 30  minutes, basting with remaining broth and butter every
10 minutes.  Continue roasting without basting until juices run clear
when thigh  is pierced at thickest part, about 30 minutes more. Reserve
1/4 cup  pan juices. Cool hens. Cut each hen in half.  Mix mayonnaise,
apricot spread, remaining prosciutto, rosemary and  mustard, and 1/4
cup pan juices in small bowl. (Hens and sauce can be  made 1 day ahead.
Cover and chill.)  Arrange watercress on large platter. Arrange hens
atop. Serve with  sauce.  Serves 6.  Bon Appetit August 1995  Converted
by MC_Buster.  Per serving: 3281 Calories (kcal); 276g Total Fat; (76%
calories from  fat); 175g Protein; 18g Carbohydrate; 1285mg
Cholesterol; 2618mg  Sodium Food Exchanges: 0 Grain(Starch); 24 1/2
Lean Meat; 0  Vegetable; 0 Fruit;  Converted by MM_Buster v2.0n.

A Message from our Provider:

“What’s missing in the name ‘JES S’? U!”

Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 3363 Calories From Fat: 2345 Total Fat: 262.5g Cholesterol: 1307.9mg Sodium: 4166.9mg Potassium: 3156.5mg Carbohydrates: 39g Fiber: <1g Sugar: 10.5g Protein: 203.3g