| 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 |
ts |
Thyme |
| 1/4 |
ts |
Sage |
| 3 |
tb |
Butter |
| 2 |
tb |
Dry white wine |
| 1/4 |
ts |
Garlic; minced |
| 1/8 |
ts |
Sage |
| 1 |
tb |
Flour |
| 1/4 |
c |
Dry white wine |
| 1/4 |
c |
Black current jelly |
| 1/4 |
ts |
Dry mustard |
|
|
Salt; to taste |
INSTRUCTIONS
STEP ONE (STUFFING
STEP TWO (BASTING SAUCE
STEP THREE (SAUCE
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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