Recipe - Stuffed Cornish Game Hens

STUFFING
3 tablespoon Butter, clarified
1 cup Spinach, blanched, drained
2 Garlic, cloves
One half pound Mushrooms, cut or sliced up
One fourth cup Wine, vermouth, dry
One fourth cup Cream
One half cup Crumbs, bread

HENS
4 lg Hens, Cornish, boned
One half teaspoon Salt
1 teaspoon Juice, lemon
4 sl Bacon
8 ounce Butter, clarified

SAUCE
Drippings, from birds
One fourth cup Wine, white
1 teaspoon Shallots, minced
1 teaspoon Garlic, minced
1 teaspoon Onions, green, minced
One fourth cup Cream
4 tablespoon 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 onethird.

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 One half 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.

Source: Great Chefs of New Orleans, Telerecord Productions
: Box 71112, New Orleans, Louisiana 1983
: Chef Gunter Preuss, Versailles Restaurant, New Orleans

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