Cornish hens with dijon walnut sauce
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | Cornish hens | |
| 1 | large | Garlic clove, split |
| 1 | Lemon, juice of | |
| 1 | tablespoon | Flour |
| ¼ | cup | Grey Poupon Dijon Mustard |
| 1 | cup | Chicken broth |
| 2 | tablespoons | White wine |
| 1 | tablespoon | Honey |
| ⅓ | cup | Walnuts, chopped |
| Wild rice, cooked | ||
Directions
Rub hens inside and out with garlic. Sprinkle inside and out with lemon juice. Bake in 400 deg F oven 1 hour or until tender. Remove hens to warm platter. Stir flour into drippings in pan. Cook 2-3 minutes. Combine mustard, broth, wine and honey. Gradually add to flour mixture, stirring constantly. Bring to boil. Mix in nuts. Split hens. Place on a bed of wild rice surrounded by lettuce leaves. Spoon sauce over hens. Garnish with fresh strawberry and diamond-cut peeled kiwi.
~-----from Grey Poupon Dijon Mustard Recipe Book Submitted By NICK LA ROCCA On 11-25-94