Rock Cornish Game Hens Under Glass Recipe
Ingredients
| Wild Rice Stuffing | ||
| 1/4 pound small whole fresh mushrooms | ||
| Butter | 2 Tablespoon | |
| 2 Rock Cornish game hens, thawed, washed, and dried | ||
| Salt | 1/2 Teaspoon | |
| Melted butter | 3 Tablespoon | |
| 1 cup cooked fresh peas (optional) | ||
Directions
Prepare the Wild Rice Stuffing using the stems from the mushrooms.
Saute the mushroom caps in the 2 tablespoons butter until lightly browned and tender; reserve.
Rub cavities of the game hens with salt and fill with the Wild Rice Stuffing.
To close the cavity, sew or skewer and lace with string.
Tie the legs together.
Brush with the 3 tablespoons melted butter and roast, uncovered, in a moderate oven (350°) for 1 hour, or until tender.
Baste occasionally with pan drippings.
Garnish with mushroom caps and arrange on heated serving plates.
Spoon the peas on either side of the game hens and spoon hot pan juices over the hens.
Cover with hot glass.
Saute the mushroom caps in the 2 tablespoons butter until lightly browned and tender; reserve.
Rub cavities of the game hens with salt and fill with the Wild Rice Stuffing.
To close the cavity, sew or skewer and lace with string.
Tie the legs together.
Brush with the 3 tablespoons melted butter and roast, uncovered, in a moderate oven (350°) for 1 hour, or until tender.
Baste occasionally with pan drippings.
Garnish with mushroom caps and arrange on heated serving plates.
Spoon the peas on either side of the game hens and spoon hot pan juices over the hens.
Cover with hot glass.
Chef
