| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Fruits |
Cornish |
August 1995 |
1 |
servings |
INGREDIENTS
| 6 |
tb |
Butter; room temperature |
| 1/3 |
c |
Finely chopped prosciutto |
| 5 |
ts |
Chopped fresh rosemary |
| 2 1/2 |
ts |
Dijon mustard |
| 3 |
|
Cornish game hens; (1 1/2-pound) |
| 1 1/2 |
c |
Canned chicken broth |
| 1 |
c |
Low-fat mayonnaise |
| 3 |
tb |
Apricot fruit spread |
| 1 |
bn |
Watercress |
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;
41 Fat; 1 Other Carbohydrates
Converted by MM_Buster v2.0n.
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