Recipe - Cornish Hen Mardi Gras

8 Cornish hens
3 cup Chicken stock
Salt & pepper
3 One half ounce Pate de foie gras
1 cn (small) truffles; cut or sliced up
4 ounce Chablis
2 tablespoon Flour
1 tablespoon Water
1 teaspoon Kitchen Bouquet
One half pound Wild rice

Salt and pepper hens. Brown hens in 1 cup chicken stock in uncovered pan in
350 degree oven for 25 minutes. Cover pan and steam 20 to 25 minutes.
Sauce: Place 2 cups chicken stock in saucepan. Stir in Pate, cut or sliced up
truffles, flour and water which has been mixed together, and Kitchen
Bouquet. Add chablis just before serving. Cook rice according to directions
on package. To serve, place servings of wild rice on plates; cover with
sauce. Place hens on wild rice and pour over remaining sauce. Serves 8.

CORRINE DUNBAR'S

ST. CHARLES AVENUE

NEW ORLEANS, LA

From A Taste of Louisiana. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.