| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Cornish |
|
6 |
Servings |
INGREDIENTS
| 6 |
ts |
Coarse salt |
| 2 |
ts |
Ground pepper |
| 6 |
|
Cornish game hens; (about 20 oz. each), well trimmed |
| 12 |
lg |
Cloves garlic; peeled |
| 30 |
|
Leaves fresh sage |
| 1/4 |
c |
Olive oil; (12 oz) |
| 1 |
tb |
Fresh sage; minced |
INSTRUCTIONS
Preheat oven to 450°F. Line large rimmed baking sheet with foil. combine 6
teaspoons salt and 2 teaspoons pepper in small bowl. Sprinkle inside of
hens with half of salt and pepper mixture. Place 2 garlic cloves and 3 sage
leaves inside each.
Using fingertips, loosen skin of game hen. Place 1 sage leaf under skin of
each breast. Sprinkle outside of each hen with remaining salt and pepper
mixture. Rub hens with oil and minced sage. Place hens, breast side up, on
prepared baking sheet.
Roast hens 10 minutes. Reduce heat to 425°F; continue baking until juices
run clear when hens are pierced with small knife, and meat thermometer
inserted into thigh registers 180°F, about 30 minutes.
Printed in Bon Appetit April 1998
Typed and Busted by Carriej999@AOL.com 4/98
Recipe by: Vinny Testa's Ristorante - Newton, MA
Posted to MC-Recipe Digest by Carriej999 <Carriej999@aol.com> on Apr 3,
1998
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