Cornish hens with liver and cognac
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 6 | Cornish hens | |
| Dressing: | ||
| 6 | Green onions -- sliced | |
| 1 | Stick sweet butter | |
| 1 | pounds | Chicken livers & any livers |
| From hens | ||
| 2 | tablespoons | Cognac |
| ½ | pounds | Mushrooms -- coarsely |
| Chopped | ||
| 1 | teaspoon | Salt |
| Few grinds | ||
| Several | ||
| 1 | pinch | Thyme |
| ½ | cup | Port wine |
| 1 | slice | Stale french bread -- grated |
| Or crushed | ||
| 1 | Clove garlic -- smashed and | |
| Minced | ||
| ¼ | cup | Parsley -- minced |
| 2 | teaspoons | Orange peel -- grated |
| 1 | tablespoon | Orange juice |
| 2 | larges | Eggs -- lightly beaten |
| ¼ | cup | Pistachios -- optional |
| Black pepper | ||
| Scrapes of nutmeg | ||
Directions
~--Place ½ stick butter in skillet and add ⅔ of the green onions, cooking until wilted. Trim and dry livers, and add to pan. Cook until lightly browned, sprinkle with cognac and cook a few more minutes. Add remaining butter and mushrooms. Cook until mushrooms are wilting, and add seasonings. Add port and cook until evaporated. Remove from heat. When it has cooled somewhat either grind on fine plate or chop fine by hand. Add eggs, remaining onions and crumbs and combine gently but thoroughly. (OR) Place everything in processor and pulse machine only until livers are chopped fine, but not turned into a paste. Stir in nuts. Set aside ~----cornish hens-- ---Basting Sauce Melt and stir together: 1 stick butter ½ cup port
~--With kitchen scissors, split hens up backbone. This is only to make serving and eating easier, and if you want to serve 12 people instead of 6.
Rinse and dry, salt and pepper inside and out. Stuff with pate and truss to restore and maintain shape. Place in shallow roasting pan on a rack.
Preheat oven to 400F. Pour ½ of sauce over birds, cover loosely with foil, bake 30 minutes, basting twice. ---Add to reserved basting sauce: 1 Tablespoon A1 Sauce 1 Tablespoon Pickapeppa Sauce ---Remove foil and pour basting sauce over birds. Continue to roast, uncovered, basting occasionally with pan juices for 35- 45 minutes, until tender and nicely colored. Cool to near room temp, basting with the pan juices as they cool.
Refrigerate. When ready to serve, remove pate and place next to bird if you like. Serve cold or with chill off just a little. Include champagne, french bread, an apple or asparagus salad, depending on season, and big linen napkins.Grapes for dessert. Who remembers the movie Tom Jones? Recipe By : DDMmom
From: Date: File