| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Chinese |
Frugal02 |
3 |
Servings |
INGREDIENTS
| 3 |
|
Game hens, split in half |
| 3/4 |
c |
Olive oil |
| 4 |
|
Garlic cloves, crushed |
| 3 |
T |
Dry sherry |
| 3 |
ds |
Tabasco sauce, or to taste |
| 1 |
T |
Finely-chopped fresh |
|
|
rosemary |
| 1 |
|
Juice of 1 lemon |
|
|
Salt, to taste |
|
|
Freshly-ground black pepper |
|
|
to taste |
INSTRUCTIONS
Split each bird in half, using either a Chinese cleaver or poultry
shears. Set aside. Using a very large bowl mix the remaining
ingredients together. Marinate the bird halves in this mixture for 1
hour, turning often. Broil in an electric oven 7 or 8 minutes on a
side, or on a charcoal barbecue. I prefer the charcoal, but be sure
the coals are not too hot. Cook to your preference. Variation: You can
use this same recipe for squab or quail. Just remember to cut down on
the cooking time according to the size of the bird. Comments: The
smell of rosemary and garlic in the air always makes me think of the
back streets of the villages on the edge of Rome. You can have a fine
Roman party with this dish. You can even urge your guests to place
themselves on their sides on cushions and eat with only their fingers,
as they did in ancient Rome. Slaves had to eat sitting upright, but
free citizens reclined. Recipe Source: THE FRUGAL GOURMET by Jeff
Smith From the 02-12-1992 issue - The Springfield Union-News
Formatted for MasterCook by Joe Comiskey, aka MR MAD -
jpmd44a@prodigy.com ~or- MAD-SQUAD@prodigy.net 10-06-1995 Recipe by:
Jeff Smith Converted by MM_Buster v2.0l.
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