| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
Cornish |
Casserole |
4 |
Servings |
INGREDIENTS
| 4 |
|
Cornish hens |
| 1/3 |
c |
Butter or margarine |
| 1/2 |
ts |
Salt |
| 1/2 |
ts |
Onion or garlic salt |
| 1/4 |
ts |
Black pepper |
| 4 |
tb |
Parsley; chopped |
| 1 |
c |
White wine |
| 3 |
|
Firm tomatoes; peeled, diced |
| 6 |
|
Green onions; chopped |
| 1 |
c |
Sour cream |
INSTRUCTIONS
Select medium sized birds weighing about 1-1/2 pounds each. If frozen,
thaw. Remove giblets; boil until tender. Mix soft butter with seasonings;
spread birds with the mixture. Mash the cooked livers with parsley; place a
generous spoonful in the cavity of each bird. Place birds in a shallow
casserole; roast in a hot oven, 400 degrees for 35 minutes, pouring white
wine over the birds. Reduce heat to 350 degrees and continue cooking until
tender, about 30 to 35 minutes. Baste once or twice with juice in the pan.
Add tomatoes and green onions; cook 10 minutes. Just before serving, blend
sour cream into pan gravy and heat through. Serve at once, one bird per
person. Serves 4.
From <A Taste of Louisiana>. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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