| 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 <4paws@netrax.net>
Recipe by: Cooking Light Magazine, October 1997
Posted to recipelu-digest by "Christopher E. Eaves" <cea260@airmail.net> on
Mar 23, 1998
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