| 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 |
tb |
Butter; (3/4 stick) |
| 4 |
|
1-1/2-Pound Cornish game hens |
| 1/2 |
c |
Minced shallots |
| 2 |
tb |
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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