| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Cornish |
Poultry |
4 |
Servings |
INGREDIENTS
| 2 |
c |
Chicken stock or canned |
|
|
low-salt chicken broth |
| 3/4 |
c |
Dried morel mushrooms, about |
|
|
1/2 ounce |
| 6 |
T |
Butter, 3/4 stick |
| 4 |
|
1-1/2-Pound Cornish game |
|
|
hens |
| 1/2 |
c |
Minced shallots |
| 2 |
T |
Tomato paste |
| 2 |
c |
Beef stock or canned broth |
| 3/4 |
c |
Madeira |
| 4 |
|
Fresh thyme sprigs |
INSTRUCTIONS
Bring 1 cup chicken stock to simmer in small saucepan. Remove from
heat. Add mushrooms; soak 30 minutes. Drain mushrooms, reserving
mushrooms and liquid separately. Position rack in bottom third of
oven; preheat to 400 deg. F. Rub 1 tablespoon butter over outside of
each game hen. Place in roasting pan. Sprinkle with salt and pepper.
Roast until juices run clear when thickest part of thigh is pierced,
about 55 minutes. Meanwhile, melt 2 tablespoons butter in heavy large
skillet over medium heat. Add shallots and saute until tender, about 4
minutes. Add tomato paste; stir 2 minutes. Pour in reserved mushroom
liquid, leaving any sediment at bottom of bowl. Add beef stock,
Madeira, thyme sprigs and 1 cup chicken stock. Simmer until reduced to
thin sauce consistency, about 25 minutes. Stir in reserved mushrooms.
Season with salt and pepper. Serve hens with mushroom sauce. Serves
4. Bon Appetit November 1997 Restaurant; Otter's Restaurant, Sun
Valley ID NOTES : Dave at Pack Bell Posted to recipelu-digest Volume
01 Number 285 by "Diane Geary" <diane@keyway.net> on Nov 22, 1997
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