| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
Cornish |
Poultry, Game, Masterchefs, Norleans, Ver |
4 |
Servings |
INGREDIENTS
| 3 |
tb |
Butter, clarified |
| 1 |
c |
Spinach, blanched, drained |
| 2 |
|
Garlic, cloves |
| 1/2 |
lb |
Mushrooms, sliced |
| 1/4 |
c |
Wine, vermouth, dry |
| 1/4 |
c |
Cream |
| 1/2 |
c |
Crumbs, bread |
| 4 |
lg |
Hens, Cornish, boned |
| 1/2 |
ts |
Salt |
| 1 |
ts |
Juice, lemon |
| 4 |
sl |
Bacon |
| 8 |
oz |
Butter, clarified |
|
|
Drippings, from birds |
| 1/4 |
c |
Wine, white |
| 1 |
ts |
Shallots, minced |
| 1 |
ts |
Garlic, minced |
| 1 |
ts |
Onions, green, minced |
| 1/4 |
c |
Cream |
| 4 |
tb |
Butter |
INSTRUCTIONS
STUFFING
HENS
SAUCE
Stuffing: =========
Heat the butter in a pan and add spinach, garlic, mushrooms and
vermouth. Cook over high heat for 3 minutes, then add the cream and reduce
by one-third.
Add the bread crumbs and cook until thick but moist.
Hens: =====
Spread the boned hens flat and season with salt and lemon juice.
Fill each with 1/2 cup stuffing and fold the meat together securing
with toothpicks and a strip of bacon.
Baste the stuffed hens with clarified butter and then put them into a
pan with the rest of the clarified butter and roast at 350 F for 45
minutes.
Serve with sauce.
Sauce: ======
Reduce the drippings from the hens for 5 minutes over high heat. After
five minutes, discard any fat that's in the pan and add wine to deglaze.
Scrape up any little bits adhering to the pan. Reduce for a minute or two.
Add cream, shallots, garlic, and green onion. Cook for two minutes
more then remove the pan from the heat.
Off the heat, swirl in butter to finish the sauce.
Source: Great Chefs of New Orleans, Tele-record Productions
: Box 71112, New Orleans, Louisiana - 1983
: Chef Gunter Preuss, Versailles Restaurant, New Orleans
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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