INGREDIENTS

INSTRUCTIONS

SAUCE
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"
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