| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Cornish | 1 | Servings | ||
INGREDIENTS
| 2/3 | c | Minute rice |
| 2 | tb | Dried currants |
| 2 | tb | Burgundy |
| 1/2 | ts | Sugar |
| 1/4 | ts | Salt |
| 1 | ds | Pepper |
| 1 | ds | Ground nutmeg |
| 1 | ds | Ground allspice |
| 2 | tb | Toasted slivered almonds |
| 2 | 1 to 1 1/2 lb. ready-to-cook Cornish game hens | |
| Wine glaze |
INSTRUCTIONS
http://dinnercoop.cs.cmu.edu/dinnercoop/Recipes/subjects/poultry.htmlRock Jody Prival Combine rice and 1/2 cup water in saucepan, mix to moisten. Bring quickly to a boil, fluffing rice with a fork once or twice. Add currants, wine, sugar, and seasonings. Cover and return to boiling; remove from heat. Let stand 10 minutes, covered. Add almonds to rice mixture, stuff lightly into hens. Roast loosely covered for 30 minutes, then 45 minutes uncovered or until done at 375oF. Baste with wine glaze last 45 minutes of roasting. Wine Glaze: Combine 1/2 cup burgundy, 6 tablespoon butter or margarine (melted), and 3 teaspoon lemon juice. Posted to recipelu-digest by LSHW <[email protected]> on Feb 18, 1998
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