Name: Stuffed Cornish Hens
Ingredients: 2 Cornish Hens; 8 oz Fresh mushrooms; perhaps a mix of white and "wild"; 3 oz Pancetta; thinly sliced and chopped; 2 Cloves garlic; minced; 4 Shallots - not green onions; chopped; 2 Sprigs fresh rosemary; chopped; 1/2 c Plus 1/4 cup white wine; 1/2 c Chicken stock - canned or fresh (double strength if you have it but not bouillon cubes as your sauce will be too salty!; Olive oil; Butter; Salt; Pepper

In trial and weakness and trouble, He seeks to bring us low, until we learn that His grace is all, and to take pleasure in the very thing that brings us and keeps us low. His strength is made perfect in our weakness. His presence filling and satisfying our emptiness, becomes the secret of humility that need never fail. The humble man has learned the secret of abiding gladness. The weaker he feels, the lower he sinks, and the greater his humiliations appear, the more power and the presence of Christ are his portion.

Andrew Murray

CATEGORY	CUISINE	TAG	YIELD
Meats	Cornish		1	Servings

INGREDIENTS

2		Cornish Hens
8	oz	Fresh mushrooms; perhaps a mix of white and "wild"
3	oz	Pancetta; thinly sliced and chopped
2		Cloves garlic; minced
4		Shallots – not green onions; chopped
2		Sprigs fresh rosemary; chopped
1/2	c	Plus 1/4 cup white wine
1/2	c	Chicken stock – canned or fresh (double strength if you have it but not bouillon cubes as your sauce will be too salty!
		Olive oil
		Butter
		Salt
		Pepper

INSTRUCTIONS

I like to stuff Cornish hens, roast them and serve them with a simply white
wine, chicken stock reduction. This is, as usual, off the top of my head
with approximate quantities.
Preheat oven to 450 degrees F (yes, 450!). Saute pancetta, shallots and
mushrooms in olive oil until the mushrooms are almost done, then add the
garlic and rosemary and continue to cook until the mushrooms are done. Add
1/4 white wine and season with salt and pepper. Remove from heat and let
cool until you can handle it.
Stuff hens with mushroom mixture, truss and rub the hens with olive oil and
butter until well coated. Season the hens entirely with salt and freshly
ground black pepper.
Place the hens in a pan that can go in the oven and stovetop that is not
much larger than hens (a 10-11 inch frying pan with a metal handle is
ideal) and roast at 450 until they are done (45-55 minutes but keep an eye
on them). Remove hens from pan and tent with foil. Remove most of the clear
fat from the pan, making sure the caramelized bits and dark liquid stay in
the pan. Place pan on medium high heat and once the liquid begins to
bubble, deglaze with 1/2 cup white wine. Add chicken stock and reduce by
1/2 over high heat. If there are any undissolved bits, strain your sauce.
Serve one hen per person, spooning sauce overtop. Avoid serving this with
anything that would soak up the sauce (like mashed potatoes) as there isn't
much sauce and you will want it with the bird.
This is nice with roasted potatoes and perhaps some green beans with
butter.
Posted to FOODWINE Digest  by Romain Saha <rsaha@CCMAIL.AIT.CA> on Sep 9,
1997

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