Title: Glazed Cornish Game Hens
Categories: Entree Poultry Rice Vegetable Canadian
Yield: 2 Servings

FRESH CURRY POWDER
1/4	ts	Fennel seeds
1/4	ts	Coriander seeds
3		Cardamom pods; seeds of
		Ground ginger; to taste
		Cinnamon; to taste
		Cumin seed; to taste
1/4		To 1/2 ts. dried red chiles - crushed
1/4	ts	Turmeric
MAIN DISH
2		1 lb. Rock Cornish game hens
1/4	c	Corn syrup
1	tb	Prepared mustard - (Dijon or spicy)
1	sm	Garlic clove - peeled, finely chopped
		Salt and pepper; to taste
1/2		Lemon; juice of - (reserve other half)

To make the curry powder, grind the spices together until they resemble a coarse powder, either with a mortar and pestle or in a clean electric coffee grinder.

If the hens are frozen, thaw overnight in refrigerator. Rinse hens with cold water; pat dry.

In small bowl, combine curry powder with syrup, mustard, garlic, salt, pepper and lemon juice.

Cut reserved lemon half in half again; place inside hens. If desired, truss (tie or skewer) hens to secure legs. Line a shallow roasting pan with foil, dull side facing up, for easy cleanup. Place hens in pan and brush with some of the glaze. Reserve remainder of glaze for frequent basting.

Bake in oven at 375 F. for 1 hour or longer, until juices run clear (meat should still be juicy.) Baste often for crispy, golden skin. Halfway through baking, cover legs and wing tips with foil to prevent scorching.

Serve with rice and stir-fried vegetables.

From _Nancy Enright's Canadian Herb Cookbook_ by Nancy Enright. Toronto: James Lorimer & Company, 1985. Pg. 34. ISBN 0-88862-788-2. Electronic format by Cathy Harned. From: Julie Bertholf Date: 22 Dec 96 Meal-Master Format Recipes (Mailing List) Ä

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