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| RECIPE FOR FUN AND GAME HENS |
Title: Fun And Game Hens
Category: -game
Serves: 2
Ingredients:
| --------- | STEP ONE (STUFFING --------- | | 2.00 | | Slices bacon | | 0.25 | c | Onion; minced | | 0.33 | c | Mushrooms; chopped | | 1.00 | c | Dry bread crumbs | | 0.33 | c | Walnuts; chopped | | | Salt; to taste | | 0.25 | ts | Thyme | | 0.25 | ts | Sage | | --------- | STEP TWO (BASTING SAUCE --------- | | 3.00 | tb | Butter | | 2.00 | tb | Dry white wine | | 0.25 | ts | Garlic; minced | | 0.12 | ts | Sage | | --------- | STEP THREE (SAUCE --------- | | 1.00 | tb | Flour | | 0.25 | c | Dry white wine | | 0.25 | c | Black current jelly | | 0.25 | ts | Dry mustard | | | Salt; to taste |
Instructions:
Step one: Fry bacon until done.
Remove from pan, reserve drippings, and drain on paper towels.
Over medium flame saute` onion and mushrooms in bacon drippings until tender.
Remove and combine with remaining ingredients, tossing lightly.
Stuff hens and close openings with wooden toothpicks.
Step two: Preheat oven to 400^.
Melt butter in small pan, add remaining ingredients, mix well.
Place hens, breast-side down, in roasting pan.
Brush with basting sauce.
Roast 1 hour; baste occasionally.
Remove hens to warm serving platter, cover loosely, keep warm.
Step three: Pour off all but 2/3 cup drippings from roasting pan.
Place pan on stove top, over medium flame; whisk in flour until smooth.
Cook 2 minutes.
Add remaining ingredients and bring to a boil; reduce flame and simmer until thickened.
Pour sauce into serving boat and pass.
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