*  Exported from  MasterCook  *
 
                         STUFFED CORNISH GAME HENS
 
 Recipe By     : 
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Poultry                          Game
                 Masterchefs
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         -----STUFFING-----
    3       tb           Butter, clarified
    1       c            Spinach, blanched, drained
    2       ea           Garlic, cloves
      1/2   lb           Mushrooms, sliced
      1/4   c            Wine, vermouth, dry
      1/4   c            Cream
      1/2   c            Crumbs, bread
                         -----HENS-----
    4       lg           Hens, Cornish, boned
      1/2   ts           Salt
    1       t            Juice, lemon
    4       sl           Bacon
    8       oz           Butter, clarified
                         -----SAUCE-----
                         Drippings, from birds
      1/4   c            Wine, white
    1       t            Shallots, minced
    1       t            Garlic, minced
    1       t            Onions, green, minced
      1/4   c            Cream
    4       tb           Butter
 
   Stuffing:
   ÿÿÿ
   
        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:
   ÿÿ
   
        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:
   ÿÿ
   
        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 - 1983
        :    www.greatchefs.com - 747 Magazine Street, New Orleans, LA 70130
        :    Chef Gunter Preuss, Versailles Restaurant, New Orleans
  
 
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