CATEGORY |
CUISINE |
TAG |
YIELD |
Meats, Grains |
|
Poultry |
2 |
Servings |
INGREDIENTS
2 |
|
Slices bacon |
1/4 |
c |
Onion, minced |
1/3 |
c |
Mushrooms, chopped |
1 |
c |
Dry bread crumbs |
1/3 |
c |
Walnuts, chopped |
|
|
Salt, to taste |
1/4 |
t |
Thyme |
1/4 |
t |
Sage |
3 |
T |
Butter |
2 |
T |
Dry white wine |
1/4 |
t |
Garlic, minced |
1/8 |
t |
Sage |
1 |
T |
Flour |
1/4 |
c |
Dry white wine |
1/4 |
c |
Black current jelly |
1/4 |
t |
Dry mustard |
|
|
Salt, to taste |
INSTRUCTIONS
Step one: Fry bacon until done. Remove from pan, reserve drippings,
and drain on paper towels. Over medium flame saute` onion and
mushrooms in bacon drippings until tender. Remove and combine with
remaining ingredients, tossing lightly. Stuff hens and close openings
with wooden toothpicks. Step two: Preheat oven to 400^. Melt butter
in small pan, add remaining ingredients, mix well. Place hens,
breast-side down, in roasting pan. Brush with basting sauce. Roast 1
hour; baste occasionally. Remove hens to warm serving platter, cover
loosely, keep warm. Step three: Pour off all but 2/3 cup drippings
from roasting pan. Place pan on stove top, over medium flame; whisk in
flour until smooth. Cook 2 minutes. Add remaining ingredients and
bring to a boil; reduce flame and simmer until thickened. Pour sauce
into serving boat and pass. Source: Cooking In The Nude--For Men Only,
c1987 From Gemini's MASSIVE MealMaster collection at
www.synapse.com/~gemini
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