| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
Cornish |
May 1992 |
1 |
servings |
INGREDIENTS
| 8 |
|
Cornish game hens; (22-ounce) |
| 1/2 |
c |
Olive oil |
| 1/2 |
c |
Sherry wine vinegar or red wine vinegar |
| 1/2 |
c |
Honey |
| 1 |
tb |
Ground cumin |
| 1 1/2 |
ts |
Aniseed |
| 3/4 |
ts |
Ground cinnamon |
INSTRUCTIONS
Preheat oven to 400F. Remove giblets from game hens. Pat game hens dry. Tie
legs of each game hen together to hold shape. Place game hens in large
roasting pan. Combine olive oil, Sherry wine vinegar, honey, ground cumin,
aniseed and ground cinnamon in heavy medium saucepan. Simmer until mixture
thickens slightly, stirring constantly, about 3 minutes. Remove glaze from
heat. Brush some of glaze over game hens. Sprinkle game hens generously
with salt and pepper. Roast until last drops of juices run clear when
thighs are pierced, basting every 10 minutes with glaze, about 55 minutes.
Transfer game hens to plates and serve.
Serves 8.
Bon Appetit May 1992
Converted by MC_Buster.
Converted by MM_Buster v2.0l.
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