Recipe - Fun And Game Hens

STEP ONE (STUFFING
2 Slices bacon
One fourth cup Onion; minced
1/3 cup Mushrooms; chopped
1 cup Dry bread crumbs
1/3 cup Walnuts; chopped
Salt; to taste
One fourth teaspoon Thyme
One fourth teaspoon Sage

STEP TWO (BASTING SAUCE
3 tablespoon Butter
2 tablespoon Dry white wine
One fourth teaspoon Garlic; minced
1/8 teaspoon Sage

STEP THREE (SAUCE
1 tablespoon Flour
One fourth cup Dry white wine
One fourth cup Black current jelly
One fourth teaspoon Dry mustard
Salt; to taste

Step one: Fry bacon until done. Remove from pan, reserve drippings, and
drain on paper towels. Over medium flame saute` onion and mushrooms in
bacon drippings until tender. Remove and combine with remaining
ingredients, tossing lightly. Stuff hens and close openings with wooden
toothpicks. Step two: Preheat oven to 400^. Melt butter in small pan, add
remaining ingredients, mix well. Place hens, breastside down, in roasting
pan. Brush with basting sauce. Roast 1 hour; baste occasionally. Remove
hens to warm serving platter, cover loosely, keep warm.
Step three: Pour off all but 2/3 cup drippings from roasting pan. Place
pan on stove top, over medium flame; whisk in flour until smooth. Cook 2
minutes.
Add remaining ingredients and bring to a boil; reduce flame and simmer
until thickened. Pour sauce into serving boat and pass. Source: Cooking In
The NudeFor Men Only, c1987

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini