Title: Scalloped Sage Hen (Other Poultry Will Substitute)
Categories: Game Poultry
Yield: 1 Servings

1		Sage hen, 3 lb, prepared for
		Cooking
		Water to cover
5	ts	Butter
5	ts	Flour
		Salt and pepper
2	c	Soft bread crumbs
4	tb	Melted butter
1	ts	Herbs - thyme, sage,
		Marjoram mixed

Cover sage hen with water in a kettle that is just large enough around to hold it. Bring to a boil. Cover, reduce heat, let simmer 15 min, and turn heat off. Put a towel or a layer of foil around the cover to make sure the seal is tight. Let sit for at least 1 hr or until kettle is not too hot to touch. If your sage hen is this size, this amount of cooking should do the trick. If not, bring to a boil again and let sit for another 1/2 hr.

Bone out and cut the meat into dice. Reserve 1 1/2 c cooking liquid.

Combine butter and flour in a saucepan. Stir in cooking liquid to make a gravy. Season with salt and pepper.

Toss bread crumbs with butter and herbs.

Layer meat, gravy, crumbs, repeating once or until all are used. Bake uncovered at 350 for 15-20 min.

This is in honor of that other football power, Pomona College, whose team has a sage hen as its mascot.

From: Michael Loo

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