The illuminist seeks guidance from God by getting a series of impressions, which he believes come as God directly impacts his spirit. The illuminist is often wary of the mind and using his or her reason. Certainly we need to be cautious lest we fall into the error of blindly trusting bare unaided reason. The illuminist, though, often goes so far as to reject any hope that reason can be useful. “This doesn’t come from me,” he will say, “it comes from God.”

Jim Elliff

CATEGORY	CUISINE	TAG	YIELD
Meats, Eggs	Cornish	Poultry	1	Servings

INGREDIENTS

6		Cornish hens
		Dressing:
6		Green onions — sliced
1		Stick sweet butter
1	lb	Chicken livers & any livers
		From hens
2	tb	Cognac
1/2	lb	Mushrooms — coarsely
		Chopped
1	ts	Salt
		Few grinds
		Several
1	pn	Thyme
1/2	c	Port wine
1	sl	Stale french bread — grated
		Or crushed
1		Clove garlic — smashed and
		Minced
1/4	c	Parsley — minced
2	ts	Orange peel — grated
1	tb	Orange juice
2	lg	Eggs — lightly beaten
1/4	c	Pistachios — optional
		Black pepper
		Scrapes of nutmeg

INSTRUCTIONS

~--Place 1/2 stick butter in skillet and add 2/3 of the green onions,
cooking until wilted. Trim and dry livers, and add to pan. Cook until
lightly browned, sprinkle with cognac and cook a few more minutes. Add
remaining butter and mushrooms. Cook until mushrooms are wilting, and add
seasonings. Add port and cook until evaporated. Remove from heat. When it
has cooled somewhat either grind on fine plate or chop fine by hand. Add
eggs, remaining onions and crumbs and combine gently but thoroughly. (OR)
Place everything in processor and pulse machine only until livers are
chopped fine, but not turned into a paste. Stir in nuts. Set aside
~----cornish hens-- ---Basting Sauce Melt and stir together: 1 stick butter
1/2    cup port
~--With kitchen scissors, split hens up backbone. This is only to make
serving and eating easier, and if you want to serve 12 people instead of 6.
Rinse and dry, salt and pepper inside and out.  Stuff with pate and truss
to restore and maintain shape. Place in shallow roasting pan on a rack.
Preheat oven to 400F. Pour 1/2 of sauce over birds, cover loosely with
foil, bake 30 minutes, basting twice. ---Add to reserved basting sauce: 1
Tablespoon A1 Sauce 1 Tablespoon Pickapeppa Sauce ---Remove foil and pour
basting sauce over birds. Continue to roast, uncovered, basting
occasionally with pan juices for 35- 45 minutes, until tender and nicely
colored. Cool to near room temp, basting with the pan juices as they cool.
Refrigerate.  When ready to serve, remove pate and place next to bird if
you like. Serve cold or with chill off just a little. Include champagne,
french bread, an apple or asparagus salad, depending on season, and big
linen napkins.Grapes for dessert. Who remembers the movie Tom Jones?
Recipe By     : DDMmom
From:                                 Date:
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

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