| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Cornish |
|
2 |
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 jalapeño chili; (wear rubber gloves) |
| 2 |
|
Cornish hens; 1-1/4 – 1-1/2 pound, halved and backbones discarded |
INSTRUCTIONS
Source: Gourmet Magazine, June 1990
Serves 2 - can be prepared in 45 minutes or less
In a saucepan combine the jelly, the lemon and lime juices, Worcestershire
sauce, and the jalapeño 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 500°F 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.
Posted to JEWISH-FOOD digest by "I M Mushroom" <imushroom@hotmail.com> on
Oct 21, 1998, converted by MM_Buster v2.0l.
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