| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Cornish | Poultry | 8 | Servings |
INGREDIENTS
| 8 | Cornish hens | |
| 3 | c | Chicken stock |
| Salt & pepper | ||
| 3 1/2 | oz | Pate de foie gras |
| 1 | cn | (small) truffles; sliced |
| 4 | oz | Chablis |
| 2 | tb | Flour |
| 1 | tb | Water |
| 1 | ts | Kitchen Bouquet |
| 1/2 | lb | Wild rice |
INSTRUCTIONS
Salt and pepper hens. Brown hens in 1 cup chicken stock in uncovered pan in 350 degree oven for 25 minutes. Cover pan and steam 20 to 25 minutes. Sauce: Place 2 cups chicken stock in saucepan. Stir in Pate, sliced truffles, flour and water which has been mixed together, and Kitchen Bouquet. Add chablis just before serving. Cook rice according to directions on package. To serve, place servings of wild rice on plates; cover with sauce. Place hens on wild rice and pour over remaining sauce. Serves 8. CORRINE DUNBAR'S ST. CHARLES AVENUE NEW ORLEANS, LA From <A Taste of Louisiana>. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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