Recipe - Hen In Burgundy

2 Hens (or cocks)
Salt
Pepper
Lemon juice
50 g (1.75 oz) butter
1 Onion
1 cup (150 ml, 0.6 C) sour cream
1 cup (150 ml, 0.6 C) burgundy
20 ml (1/12 C) brandy
1 Bay leave
1 Bundle parsley
Thyme
Tarragon
Nutmeg
1 small Tin (about 14 oz) mushrooms
50 g (1.75 oz) smoked bacon

Wash the hen, salt, pepper and sprinkle with lemon juice. Put next to each
other into the clay pot. Cut bacon into slices and put them onto the hens.
Mix sour cream with burgundy and the herbs. Pour the mixture carefully
beside the hens into the pot. Close the pot and let the whole stew for 60
minutes at 250 degree C (482 F). Open the pot and test the hens, they
should be as soft as butter. Remove the hens and pour out the sauce into
another pot. Put hens back and brown them with open lid for 10 minutes at
220 degree F (428 F). Meanwhile strain the sauce through a sieve.
Add, butter, mushroom and brandy. If you want bind the sauce with a bit of
flour.

Lowcal variations: (image that in a book from 1970!) Leave out butter and
bacon. Do not bind with flour. Exchange joghurt for sour cream. Posted to
FOODWINE Digest 28 Jun 97 by Carmen Bartels caba@SQUIRREL.HAN.DE on Jun
29, 1997