| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy, Eggs | Cornish | Poultry | 6 | Servings |
INGREDIENTS
| 1/4 | c | Butter |
| 2 | c | Shiitake mushrooms, thinly |
| sliced | ||
| 1 | Leek, white part only | |
| thinly sliced | ||
| 1 | Clove garlic, minced | |
| 5 | c | French bread, cut in |
| 3/4-inch pieces | ||
| 3/4 | c | Whipping cream |
| 1/2 | c | Fresh basil, packed chopped |
| 1/4 | c | Sherry |
| 1 | Egg, beaten | |
| 6 | Cornish hens | |
| 1/4 | c | Butter, melted |
| 1/4 | t | Salt |
| 1/4 | t | Pepper |
| 2 | Shallots, minced or green | |
| onions | ||
| 1 | Clove garlic, minced | |
| 4 | t | All-purpose flour |
| 1 1/2 | c | Chicken stock |
| 1/4 | c | Sherry |
INSTRUCTIONS
Date: Fri, 9 Feb 1996 17:02:01 -0400 From: "Paul A. Meadows" <ag441@ccn.cs.dal.ca> In skillet, melt butter over medium heat; cook mushrooms, leek and garlic for 3 minutes. Let cool to room temperature. Meanwhile, stir together bread, cream, basil, sherry and egg; add to cooled mushroom mixture. Using kitchen shears, remove backbones from hens by cutting along each side. Bend legs back to sever joints. Ease boning knife between ribs and meat. Holding bones with left hand, use short strokes to cut meat from rib cage of each Cornish hen. Using kitchen shears, snip rib cage free from body at collarbone. Lay hens, skin side down, on work surface; mound 1/2 cup bread mixture in centre of each breast. Shape hen into original shape to enclose stuffing. Holding skin together with 1 hand, secure with poultry pin. Plump birds to form round shape; fold wings underneath and tie legs together. Place hens on rack in roasting pan; brush with melted butter. Sprinkle with salt and pepper. Bake in 375F 190C oven for about 45-55 minutes or just until juices run clear when hens are pierced. Transfer hens to warm platter; tent with foil. Sauce: In roasting pan, bring cooking juices to boil over medium-high heat. Add shallots and garlic; simmer, stirring, for 5 minutes or until softened. Sprinkle with flour; cook, stirring, for 1 minute or until thickened. Whisk in chicken stock and sherry; bring to boil. simmer for 5 minutes or until sauce coats back of spoon. Strain sauce; serve with Cornish hens. Recipe by Anne Desjardin, Co-owner L'Eau la Bouche Restaurant and Hotel, member of Relais & Chteaux, Ste-Adle, Quebec, Canada Source: Canadian Living magazine, Sep 94 Presented in article by Donna Paris: "Julia Child Comes For Lunch" MM-RECIPES@IDISCOVER.NET MEAL-MASTER RECIPES LIST SERVER From the MealMaster recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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Nutrition (calculated from recipe ingredients)
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Calories: 1473
Calories From Fat: 893
Total Fat: 99.6g
Cholesterol: 623.3mg
Sodium: 750.5mg
Potassium: 1731.1mg
Carbohydrates: 39.6g
Fiber: 5.1g
Sugar: 3.4g
Protein: 96.9g