| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy, Eggs |
Cornish |
Poultry etc, Main dish |
6 |
Servings |
INGREDIENTS
| 1/4 |
c |
Butter |
| 2 |
c |
Shiitake mushrooms, thinly sliced |
| 1 |
|
Leek, white part only, thinly sliced |
| 1 |
|
Garlic clove, 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 |
ts |
Salt |
| 1/4 |
ts |
Pepper |
| 2 |
|
Shallots, minced or green onions |
| 1 |
|
Garlic clove, minced |
| 4 |
ts |
All-purpose flour |
| 1 1/2 |
c |
Chicken stock |
| 1/4 |
c |
Sherry |
INSTRUCTIONS
SAUCE
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
Luncheon Menu:[originating chef indicated] Smoked Salmon Tartare [Alan
Johnston] Oxtail Consomm [Jamie Kennedy] Roasted Shrimp With Chanterelles
And Sweet Corn [John Bishop] Roasted Cornish Hens With Shiitake Basil
Stuffing [Anne Desjardin] Fresh Pear Ice Cream [Daphna Rabinovitch]
Source: Canadian Living magazine, Sep 94 Presented in article by Donna
Paris: "Julia Child Comes For Lunch"
[-=PAM=-] PA_Meadows@msn.com
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