| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
American |
Poultry |
4 |
Servings |
INGREDIENTS
| 4 |
|
Fresh Cornish game hens |
| 1 |
lb |
Unsalted butter; at room temp. |
| 1 1/2 |
tb |
Ground cumin |
| 1 |
lg |
Lemon; juice of |
| 1 |
ts |
Worcestershire sauce |
| 1 |
pn |
Salt & cayenne pepper |
INSTRUCTIONS
Preheat oven to 425F. Rinse off hens & pat dry. Cream butter & beat in
remaining ingredients. To prepare birds for stuffing, gently loosen skin
from meat w/ fingers. Spread spiced butter under skin, quite liberally
around breast area, reserving 1/4 for outside of bird. Truss hens, sprinkle
w/ salt & smear w/ remaining butter. Roast birds in oven 25 min. or until
juices from thigh run clear, basting often w/ fat which accumulates in
roasting pan. Serve w/ rice pilaf or buttered noodles.
HARVEST RESTAURANT
BRATTLE ST.; CAMBRIDGE: WINE:
SPRING MOUNTAIN,CHARDONNAY 1977
From the <Micro Cookbook Collection of American recipes>, downloaded from
Glen's MM Recipe Archive, http://www.erols.com/hosey.
A Message from our Provider:
“It’s not how you start, it’s how you finish that counts”