Cornish hen mardi gras

8 Servings

Ingredients

QuantityIngredient
8Cornish hens
3cupsChicken stock
Salt & pepper
ouncePate de foie gras
1can(small) truffles; sliced
4ouncesChablis
2tablespoonsFlour
1tablespoonWater
1teaspoonKitchen Bouquet
½poundsWild rice

Directions

Salt and pepper hens. Brown hens in 1 cup chicken stock in uncovered pan in 350 degree oven for 25 minutes. Cover pan and steam 20 to 25 minutes.

Sauce: Place 2 cups chicken stock in saucepan. Stir in Pate, sliced truffles, flour and water which has been mixed together, and Kitchen Bouquet. Add chablis just before serving. Cook rice according to directions on package. To serve, place servings of wild rice on plates; cover with sauce. Place hens on wild rice and pour over remaining sauce. Serves 8.

CORRINE DUNBAR'S

ST. CHARLES AVENUE

NEW ORLEANS, LA

From <A Taste of Louisiana>. Downloaded from Glen's MM Recipe Archive, .