| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Cornish | Chicken, Meats | 4 | Servings |
INGREDIENTS
| 1 | Onion, cut in half | |
| Game hen bones | ||
| 1 | Celery stalk | |
| 2 | c | water |
| 1 | Chciken bouillon cube | |
| 1/2 | T | Butter |
| 2 | t | Flour |
| 1 | c | Game hen stock |
| 2 | T | Mushrooms, canned sliced |
| 2 | T | Bamboo shoots, canned |
| 1/2 | t | White pepper |
| 3 | White bread | |
| 2 | Pork link sausages | |
| 1/3 | c | Celery, chooped fine |
| 1/3 | c | Onions, medium dice |
| 1/2 | t | Thyme |
| 1 | T | Chicken bouillon dissolved |
| in 1 tb water | ||
| 1 | c | All purpose flour |
| 3/4 | c | Cornstarch |
| 1 | t | Baking poeder |
| 1/2 | Red food colouring | |
| 1/2 | c | water |
| 2 | Boned game hens | |
| 1 | Recipe stuffing | |
| 1 | Recipe veloute sauce | |
| 3 | Pork link sausages | |
| 4 | Bacon strips | |
| 1 | Clay pot | |
| 1 | Recipe clay |
INSTRUCTIONS
This recipe, to be baked in a clay pot, is made in several stages. In fact, the game hen can be deboned the day before it is cooked. Use the bones for stock, as dirested and prepare the stuffing for the hens the day they are to be cooked. Make the clay for sealing before stuffing the hens. DEBONING THE GAME HEN: Using a sharp boning knife, split the hen from the buttuckes to the neck. The deboining is easier if the hen is split on one side of the backbone, not down the middle. Lay the hen flat on the board to expose the backbone and rib cage. Pull out the cartiledge in center. Carefully pull the rib cage out, working the knife between the rib and the flesh. Also remove the wishbone. Do not remove bone from the wings or thighs or legs. Wash and dry hens and refrigerate, covered, until ready to use. GAME HEN STOCK: Press the onion, cut side down, on a hot surface until well browned, Place onion and bones in baking pan and bake at 350 degrees F for 20 minutes. Combine celery, water, bouillon, and baked bones in a saucepot. Boil, uncovered, to reduce liquid to 1/2. Set aside. VELOUTE SAUCE: Heat butter in small saucepan and blend in flour. Stir in stock gradually. Cook and stir with a whisk until thickened and smooth. Ass remaining ingredients, Set aside. STUFFING FOR GAME HENS: Put bread slices in blender or food processor with steel blade and process to make medium crumbs. Set aside. Remove skins from the sausage and crumble. Fry in a skillet until browned. Add celery and onions and continue cooking until celery and onions are tender. Add bread crumbs and remaining ingredients and mix throughly. Set aside. CLAY FOR SEALING POTS: Mix dry ingredients. Mix food colouring with ater. gradually stir into the flour mixture until it reaches the consistancy of a biscuit batter. Mix well and set aside. TO ASSEMBLE THE DISH: Spread hens out flat, sink sides down. Divide stuffing between hens, shaping stuffing into balls. Bring hens up around the stuffing and shape into a ball. Heat Veloute Sauce and pour into the clay pot. Lay hens, breast side up, into Veloute Sauce. Cut each sausage into 3 pieces and place around hens. Cover and seal edges of pot with clay. Bake in a 350 degree oven for 1 hour. Source: Papeete Bay Verandah, Polynesian Village Resort Cooking With Mickey Around Our World Formatted: 10-31-94 lfc
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Nutrition (calculated from recipe ingredients)
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Calories: 1539
Calories From Fat: 884
Total Fat: 98g
Cholesterol: 581.9mg
Sodium: 908.3mg
Potassium: 1544mg
Carbohydrates: 51.6g
Fiber: 2.2g
Sugar: 2.1g
Protein: 104.1g