Put 1/2
of sage in each cavity. Tie legs together and fold wings
back. Place hens in a flame proof baking pan just large
enough to hold them comfortably. Brush with melted
butter. Add apple juice to baking pan. Bake at 350oF 30
minutes, basting several times. Core and quarter apples;
add to pan and baste. Bake 30 minutes, until hens and
apples are tender, basting several times. Remove hens and
apples to serving platter; keep warm. On top of stove,
bring pan drippings to a boil; add broth or wine and cook
until reduced by half. Stir in cream; cook 2 to 3 minutes
until slightly thickened. Pour sauce over hens and apples.
Sprinkle with parsley and serve.
WINE-COUNTRY CORNISHServes 4
When you buy (or pick) the tomatoes called for in this
recipe, store them at room temperature rather than in the
refrigerator. The tomato farmers say that refrigerator
temperatures destroy a tomato's flavor and texture. Try to
use tomatoes soon after you buy them while they're still at
their best.
4 fresh Cornish game hens
salt and ground pepper to taste
3 tablespoons olive oil
1 large onion, thinly sliced
2 cloves garlic, minced
1 tablespoon flour
1/2 cup dry white wine or vermouth
1/2 cup chicken broth
2 tomatoes, peeled and chopped
2 tablespoons tomato paste
1 1/2 teaspoons minced, fresh oregano or 1/2 teaspoon dried
Season hens inside and out with salt and pepper. Fold
wings back and tie legs together.
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