Cornish Hens - Grape Cognac Sauce
 
8   cornish hens
  salt
  pepper
  soda
1/2 cup  finely chopped ham
1/2 cup  (1 stick) butter
1 cup  finely chopped onions
1/2 cup  finely chopped celery
1/2 lb.  mushrooms, sliced
3 cup  soft white bread crumbs or pepperidge farm herb stuffing
1 cup  finely chopped parsley
1 tsp  white pepper
1/2 cup  cognac
 
wash and dry hens; rub cavities with equal parts of salt, pepper, and 
soda. in a heavy skillet, saute ham 3 to 4 minutes in 1 tablespoon 
butter. remove ham and set aside. add 3 tablespoons butter and saute 
onion with celery for 10 minutes. add mushrooms and cook an additional 
10 minutes. remove from fire and mix in bread crumbs, ham, parsley, 
and white pepper. add cognac to moisten. 
stuff birds, coat with remaining softened butter, salt, and pepper 
lightly and place in a shallow roasting pan. sprinkle hens with 1/4 
cup cognac and bake in 350 degree oven for 45 minutes, brushing 
frequently with pan drippings and remaining cognac. transfer hens, 
halved if desired, to a heated serving dish and keep warm while 
preparing sauce. 
 
sauce: 
 
2 lb.  seedless grapes, halved
1 cup  consomme
2 Tbsp  butter
1/2 cup  cognac
  salt
  pepper
  to pan drippings, add grapes, consomme, butter, cognac, salt, pepper,
  and simmer until thoroughly heated. serve over hens or in separate
  sauceboat
 
source: http://www.cooks.com/rec/doc/0,1926,144178-245206,00.html 
 
 
-- 
(ID: 11598) Mirror: rec.food.recipes: Fri, Jul 25, 2003


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