|Name:||Cornish Game Hen, Stuffed||Contributor:||Diana L Tracy|
|Description:||Cornish game hen recipe, adapted from a 60's version of Joy of Cooking||Posted:||2003-11-21|
|Key words:||game hen||Category:||Main Dishes|
|Ingredients:||a batch of white rice
1/2 c chopped shallots
3/4 stick butter
3/4 c golden raisins
1/2 c brandy
1/2 c shelled pistachios, chopped coarsely
|Preparation:||Start with 1 cup dry rice, cooked in the usual fashion to make a fairly dry, not gooey final product.
Salt to taste.
Soak golden raisins in brandy about an hour.
Saute shallots in butter until limp but not brown. Add golden raisins and
brandy, and pistachios. Saute until raisins have plumped up and are starting to just barely brown. Add the whole mess to the rice, mix well. Stop eating it long enough to get some of it into the bird.
Bake in the oven at 400 degrees, basting the wee birdie with butter, or the glaze recipe that I'll try to find tomorrow that involves orange juice, turmeric and butter (don't use the good linen...this stuff stains).
Test for doneness in the usual manner.
You can bake the rest of the stuffing in a covered dish with a wee bit of chicken broth, and serve it on the side.
Simple chopped spinach actually makes a good accompaniment.