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Subject: Cleartext copy of "Fruit Cornish hens "
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Date: Fri, 27-Feb-87 03:48:12 EST
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Posted: Fri Feb 27 03:48:12 1987
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AUTUMN-HENS(M)           USENET Cookbook           AUTUMN-HENS(M)

FRUIT CORNISH HENS

     AUTUMN-HENS - Cornish game hens stewed in fruit and sugar

     I originally got this recipe from the Sunday magazine of the
     local paper.  I served it last year for Christmas dinner,
     and it's very good.  What's more, this recipe is easy:  you
     just put everything in a bowl, marinate overnight, then bake
     until done!

INGREDIENTS (serves 8)
     8         Cornish game hens (each about 1 lb)
     12        large garlic cloves, peeled and finely minced
     4 Tbsp    dried oregano
               salt (to taste)
               pepper (to taste)
     1 cup     red wine vinegar
     1/2 cup   olive oil
     1 cup     pitted prunes
     1 cup     dried apricots
     1 cup     pitted green olives
     1/2 cup   capers (plus a bit of the juice)
     8         bay leaves
     1 cup     brown sugar
     1 cup     dry white wine
     4 Tbsp    Italian parsley (chopped)

PROCEDURE
          (1)  Clean hens well under cold water.  Pat dry.

          (2)  In a large bowl, combine hens, garlic, oregano,
               salt, pepper, vinegar, oil, prunes, apricots,
               olives, capers (with juice) and bay leaves.  Cover
               and refrigerate overnight to marinate.

          (3)  Preheat oven to 350 deg. F.

          (4)  Arrange game hens in 1 or 2 shallow roasting pans.
               Spoon all the marinade over the hens.  Sprinkle
               evenly with brown sugar and pour wine around them.

          (5)  Bake for 1 to 1 1/4 hours, basting frequently,
               until golden.  Juice should look clear when thigh
               is pricked with a fork.

          (6)  Transfer hens, fruit, olives and capers to a serv-
               ing platter.  Moisten with pan juices and sprinkle
               with parsley.  Pass remaining pan juices in a
               sauceboat.

RATING
     Difficulty: easy.  Time: 5 minutes preparation, overnight

     marinating, 1 hour cooking.  Precision: approximate measure-
     ment OK.

CONTRIBUTOR
     Nancy Mintz
     UNIX System Development Lab, AT&T-IS, Summit, NJ
     ihnp4!attunix!nlm