| 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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