| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Cornish | Poultry | 8 | Servings |
INGREDIENTS
| 8 | Cornish hens; 10-12 ounces each | |
| Salt and white pepper | ||
| 1/2 | c | Dijon mustard |
| 2/3 | c | White bread crumbs |
| 3 | tb | Minced shallots; more or less |
| 1/2 | c | Butter; optional |
INSTRUCTIONS
Heat oven to 400 degrees. Rub each bird with salt, pepper and 1 tablespoon of the mustard. Sprinkle with bread crumbs. Place in a square of foil. Tuck about 1 teaspoon of the shallots into each bird cavity with 1 tablespoon butter, if desired. Bring the foil up over the sides of each bird. Seal with a double fold. Repeat with ends. Leave a little space between the bird and its foil enclosure so that the crumb coating is not scraped off. Bake about 50 minutes, or until birds are done. (NOTE: The birdes may not brown under wraps in this time. If you want them to brown without overcooking the breasts, open the foil after about 35 minutes and continue roasting another 15 minutes.) One Cornish hen makes one generous serving. These are fine for a pre-game tailgate picnic and other informal occasions. But chill them first unless they will be eaten within the hour. FROM A NEWSPAPER ARTICLE From a collection of my mother's (Judy Hosey) recipe box which contained lots of her favorite recipes, clippings, etc. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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