| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Cornish |
Main course, Poultry, Open house |
6 |
Servings |
INGREDIENTS
| 6 |
|
Whole Rock Cornish Game Hens |
| 1 |
c |
Butter |
| 1 |
c |
Medium Dry Sherry |
| 3 |
tb |
Tarragon |
| 6 |
|
Cloves Garlic; Peeled |
|
|
Salt And Pepper |
|
|
Pimiento; Stuffed Olives Or Your Choice. |
INSTRUCTIONS
GARNISH
The morning of your party, make the basting sauce. Melt butter, add wine, 1
tablespoon tarragon. Place clove garlic in each bird, also 1 tsp. tarragon,
1/2 tsp. salt, 1/8 tsp. pepper. Sprinkle outside with garlic powder.
Refrigerate until about 1 hour before serving dinner. Preheat oven to 400
degrees and place hens in large shallow pan. Brush with sauce made earlier
and use this same sauce to baste often during cooking time. Cook 1 hour,
arrange on serving dish or platter, pour drippings over birds, garnish and
serve.
Recipe by: Diane Geary
Posted to recipelu-digest by "Diane Geary" <diane@keyway.net> on Mar 23,
1998
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