| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Clay pot | 1 | Servings | |
INGREDIENTS
| 2 | Hens, or cocks | |
| Salt | ||
| Pepper | ||
| Lemon juice | ||
| 50 | g | 1.75 oz butter |
| 1 | Onion | |
| 1 | c | 150 ml 0.6 C sour cream |
| 1 | c | 150 ml 0.6 C burgundy |
| 20 | 1/12 C brandy | |
| 1 | Bay leave | |
| 1 | Bundle parsley | |
| Thyme | ||
| Tarragon | ||
| Nutmeg | ||
| 1 | Tin, about 14 oz mushrooms | |
| 50 | g | 1.75 oz smoked bacon |
INSTRUCTIONS
Wash the hen, salt, pepper and sprinkle with lemon juice. Put next to each other into the clay pot. Cut bacon into slices and put them onto the hens. Mix sour cream with burgundy and the herbs. Pour the mixture carefully beside the hens into the pot. Close the pot and let the whole stew for 60 minutes at 250 degree C (482 F). Open the pot and test the hens, they should be as soft as butter. Remove the hens and pour out the sauce into another pot. Put hens back and brown them with open lid for 10 minutes at 220 degree F (428 F). Meanwhile strain the sauce through a sieve. Add, butter, mushroom and brandy. If you want bind the sauce with a bit of flour. Lowcal variations: (image that in a book from 1970!) Leave out butter and bacon. Do not bind with flour. Exchange joghurt for sour cream. Posted to FOODWINE Digest 28 Jun 97 by Carmen Bartels <[email protected]> on Jun 29, 1997
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