Stuffed cornish game hens
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Stuffed cornish game hens
  Cornish    Game    Poultry  
Last updated 6/12/2012 1:25:17 AM. Recipe ID 59155. Report a problem with this recipe.
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      Title: Stuffed cornish game hens
 Categories: Poultry, Game, Masterchefs, Norleans, Ver
      Yield: 4 Servings
 
MMMMM--------------------------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

MMMMM----------------------------HENS---------------------------------
      4 lg Hens, Cornish, boned
    1/2 ts Salt
      1 ts Juice, lemon
      4 sl Bacon
      8 oz Butter, clarified

MMMMM---------------------------SAUCE--------------------------------
           Drippings, from birds
    1/4 c  Wine, white
      1 ts Shallots, minced
      1 ts Garlic, minced
      1 ts Onions, green, minced
    1/4 c  Cream
      4 tb Butter
 
  Stuffing: =========
  
       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: =====
  
       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: ======
  
       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.
  




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Recipe ID 59155 (Apr 03, 2005)

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