Title: Stuffed Cornish Game Hens
Categories: Poultry Game Cajun Mushroom
Yield: 4 Servings

STUFFING
3	tb	Butter, clarified
1	c	Spinach, blanched, drained
2		Garlic, cloves
1/2	lb	Mushrooms, sliced
1/4	c	Wine, vermouth, dry
1/4	c	Cream
1/2	c	Crumbs, bread
HENS
4	lg	Hens, Cornish, boned
1/2	ts	Salt
1	ts	Juice, lemon
4	sl	Bacon
8	oz	Butter, clarified
SAUCE
		Drippings, from birds
1/4	c	Wine, white
1	ts	Shallots, minced
1	ts	Garlic, minced
1	ts	Onions, green, minced
1/4	c	Cream
4	tb	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 one-third.

: 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 1/2 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, Tele-record Productions : : Box 71112, New Orleans, Louisiana - 1983 : : Chef Gunter Preuss, Versailles Restaurant, New Orleans From: Julie Bertholf Date: 22 Dec 96 Meal-Master Format Recipes (Mailing List) Ä

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