Cornish Game Hens Ederra Recipe
Ingredients
| 2 Cornish game hens | ||
| Salt | 1/4 Teaspoon | |
| Ground pepper | 1 Dash | |
| Bacon Slices | 3 | |
| 1 cup soft white breadcrumbs | ||
| Onion | 1 Tablespoon, chopped | |
| Garlic | 1 Clove (5gm), chopped | |
| Pinch thyme | ||
| Livers from hens, chopped | ||
| Olive oil | 1/3 Cup (16 tbs) | |
| 4 apples, peeled and sliced | ||
| Cream | 1/4 Cup (16 tbs) | |
Directions
Wash and dry hens and rub cavity with 1/4 teaspoon salt and pepper.
Cut bacon into 2-inch pieces and fry until partially done.
Remove bacon and reserve.
To bacon fat, add breadcrumbs, onion, garlic, 1/4 teaspoon salt, thyme, and livers.
Toss together and cook over low heat, stirring until blended and lightly toasted.
Stuff hens with mixture and truss.
Heat olive oil in skillet and brown hens on all sides.
Keep skillet partially covered to prevent spattering.
Transfer browned hens to small casserole and spoon apples and bacon around them.
Cover and bake in a 350° F.oven for about 40 minutes or until tender.
Stir in cream, remove trussing and serve.
Cut bacon into 2-inch pieces and fry until partially done.
Remove bacon and reserve.
To bacon fat, add breadcrumbs, onion, garlic, 1/4 teaspoon salt, thyme, and livers.
Toss together and cook over low heat, stirring until blended and lightly toasted.
Stuff hens with mixture and truss.
Heat olive oil in skillet and brown hens on all sides.
Keep skillet partially covered to prevent spattering.
Transfer browned hens to small casserole and spoon apples and bacon around them.
Cover and bake in a 350° F.oven for about 40 minutes or until tender.
Stir in cream, remove trussing and serve.
Chef
