Yield: 4 Servings
| Measure | Ingredient |
|---|---|
| \N \N | -JUDI M. PHELPS |
| 4 \N | Cornish hens |
| ¼ teaspoon | Salt |
| \N \N | Freshly ground black pepper |
| 2 tablespoons | Butter; cut into small pieces |
| ¼ cup | Cognac or other brandy |
| 1 cup | ;water |
| 24 \N | Pitted prunes |
| 1 tablespoon | Fresh parsley; chopped |
Heat the oven to 450 degrees F. Twist the wings of each cornish hen behind its back and tie the legs together. Put the hens breast side up on a rack in a roasting pan. Sprinkle the hens with ½ teaspoon of the salt and ¼ tsp pepper. Dot with the butter. Roast the hens until just done, 40 to 50 minutes.
Meanwhile put the cognac, water, and prunes in a small saucepan, bring to a simmer, cover, remove from the heat, and let steep while the hens cook.
When the hens are done, transfer them to a large plate and put in a warm spot. Pour off the fat from the roasting pan. Set the pan over moderate heat and add the prune mixture, the remaining ¼ teaspoon salt, and ⅛ teaspoon pepper. Bring to a boil over moderately high heat, scraping the bottom of the pan to dislodge any brown bits.
Continue boiling until the liquid is reduced to about ½ cup, about 8 minutes. Add the parsley. Remove the strings from the birds. Spoon the prunes and sauce over the hens.
Shared and MM by Judi M. Phelps. jphelps@... or jphelps@...