| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Cornish |
June 1990 |
1 |
servings |
INGREDIENTS
| 1/2 |
c |
Apple jelly |
| 1 1/2 |
tb |
Fresh lemon juice |
| 1 1/2 |
tb |
Fresh lime juice |
| 1 |
tb |
Worcestershire sauce |
| 1 |
ts |
Minced pickled jalapeno chili; (wear rubber gloves) |
|
|
Two; (1 1/4 to 1 |
|
|
; 1/2-pound) Cornish |
|
|
; hens, halved and |
|
|
; backbones discarded |
INSTRUCTIONS
In a saucepan combine the jelly, the lemon and lime juices, the
Worcestershire sauce, and the jalapeno and heat the mixture over moderate
heat, stirring, until the jelly is just melted. Pat the Cornish hens dry,
sprinkle them with salt and black pepper, and arrange the halves, skin
sides down, on a rack in a foil-lined roasting pan. Brush the halves with
some of the sauce and roast them in the lower third of a preheated 500F.
oven for 15 minutes. Baste the halves with the sauce, turn them, and roast
them, basting them after 7 minutes, for 15 minutes, or until the juices run
clear when a thigh is pricked with a skewer.
Serves 2.
Gourmet June 1990
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