| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains, Meats |
Cornish |
June 1995 |
1 |
servings |
INGREDIENTS
| 1 |
tb |
Vegetable oil |
| 6 |
|
Shallots; sliced |
| 2 |
|
Plum tomatoes; seeded, chopped |
| 2 |
|
Garlic cloves; sliced |
| 1/2 |
c |
Dry white wine |
| 2 |
lg |
Fresh thyme sprigs |
| 1 |
sm |
Bay leaf |
| 2 |
c |
Canned unsalted beef broth |
| 2 |
c |
Plus 1 tablespoon canned low-salt chicken |
|
|
; broth |
| 2 |
ts |
Caraway seeds |
| 1 |
ts |
Cornstarch |
| 2 |
ts |
Caraway seeds |
| 1 |
tb |
Butter |
| 1/4 |
|
Head savoy cabbage; cored, sliced |
| 1/2 |
|
Onion; thinly sliced |
| 1/2 |
c |
Canned low-salt chicken broth |
| 2 |
oz |
Thinly sliced prosciutto; cut into thin |
|
|
; strips |
| 2 |
|
Cornish game hens; quartered (1 1/4- |
|
|
; to 1 1/2-pound) |
| 1 |
tb |
Olive oil |
| 1 |
c |
Couscous; cooked according to |
|
|
; package directions |
INSTRUCTIONS
SAUCE
CABBAGE
HENS
For Sauce:
Heat oil in heavy large saucepan over medium-high heat. Add shallots,
tomatoes and garlic; Saute 8 minutes. Add wine, thyme and bay leaf.
Boil until liquid is reduced by half, about 5 minutes. Add beef
broth, 2 cups chicken broth and caraway seeds. Bring to boil. Reduce
heat; simmer 45 minutes, stirring often. Strain sauce into heavy
medium saucepan, pressing on solids. Boil until reduced to 2 cups,
about 15 minutes. Dissolve cornstarch in 1 tablespoon broth; add to
sauce. Boil until slightly thickened, stirring often, about 5
minutes. Season with salt and pepper.
For Cabbage:
Tie caraway in cheesecloth square. Melt butter in heavy large skillet
over medium-high heat. Add cabbage and onion; Saute until cabbage
begins to wilt, about 3 minutes. Add broth and caraway bundle. Simmer
until liquid evaporates, stirring often, about 5 minutes. Discard
caraway bundle. Stir in prosciutto. Season with salt and pepper.
For Hens:
Preheat oven to 450F. Season hens with salt and pepper. Place on
baking sheet. Drizzle with oil. Roast 10 minutes. Reduce oven
temperature to 375F.; continue roasting until cooked through, about
30 minutes.
Bring sauce to simmer. Rewarm cabbage over low heat, stirring often.
Divide couscous among plates. Top with cabbage, then game hens. Spoon
sauce over.
Serves 4.
Bon Appetit June 1995
Converted by MC_Buster.
Per serving: 2560 Calories (kcal); 136g Total Fat; (49% calories from
fat); 143g Protein; 165g Carbohydrate; 710mg Cholesterol; 578mg
Sodium Food Exchanges: 9 Grain(Starch); 16 Lean Meat; 5 1/2
Vegetable; 0 Fruit;
17 1/2 Fat; 0 Other Carbohydrates
Converted by MM_Buster v2.0n.
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“Plan ahead — It wasn’t raining when Noah built the ark.”