Yield: 2 Servings
| Measure | Ingredient |
|---|---|
| 2 \N | Cornish hens |
| ⅓ cup | Fresh parsley; finely chopped |
| ½ teaspoon | Salt |
| \N \N | Pepper to taste |
| ½ cup | Butter |
| ½ cup | Red currant jelly |
| ½ cup | Brandy |
Rinse hens in cold water and pat dry. Combine parsley, salt, pepper and ¼ cup butter. Mix well. Stuff cavity of hens with parsley mixture and secure well. Place hens in a 9x9 pan breast side up. Rub hens with ¼ cup butter.
Bake for 30 minutes at 375ø. In a small saucepan, combine jelly and brandy.
Cook over low heat until jelly melts. Pour over hens and cook an additional 30 minutes. Baste frequently. Yield: 2 servings.
MARIAN GOFF (MRS. ROBERT M.)
From <Traditions:ATasteoftheGoodLife>, by the Little Rock (AR) Junior League. Downloaded from Glen's MM Recipe Archive, .