| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Cornish | Main dishes, Game | 6 | Servings |
INGREDIENTS
| 3 | Cornish hens; 1 1/2 pounds each | |
| 1/2 | ts | Salt |
| 1/2 | ts | Pepper |
| 1/4 | c | Coarse-grained mustard |
| 2 | tb | Riesling wine; or other dry white wine |
| 1 | tb | Honey |
| 1/2 | ts | Pepper |
| 1/4 | ts | Ground mace |
| 1/4 | ts | Ground cloves |
| Cooking spray | ||
| Rosemary sprigs; optional |
INSTRUCTIONS
1. Remove and discard giblets and necks from hens. Rinse hens under cold water; pat dry. Remove skin; trim excess fat. Split hens in half lengthwise. Sprinkle salt and pepper over hen halves; set aside. 2. Combine mustard and next 5 ingredients (mustard through cloves) in a small bowl; set aside. 3. Prepare grill or broiler. Place hen halves, meaty sides up, on grill rack or broiler pan coated with cooking spray; cook 15 minutes on each side or until juices run clear, basting occasionally with mustard mixture. Garnish with rosemary sprigs, if desired. Yield: 6 servings. CALORIES 202 (34% from fat); FAT 7.6g (sat 1.9g, mono 2.5g, poly 1.6g); PROTEIN 27.4g; CARB 3.9g; FIBER 0.1g; CHOL 82mg; IRON 1.3mg; SODIUM 372mg; CALCIUM 18mg. WW- 5 points. Busted by Gail Shermeyer <[email protected]> Recipe by: Cooking Light Magazine, October 1997 Posted to recipelu-digest by "Christopher E. Eaves" <[email protected]> on Mar 23, 1998
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