Yield: 1 servings
|8 \N||Cornish game hens (each abou|
|12 \N||Large garlic cloves; peeled|
|5 grams||Dried oregano|
|\N \N||Salt (to taste)|
|\N \N||Pepper (to taste)|
|25 cloves||Red wine vinegar|
|1 decilitre||Olive oil|
|150 grams||Pitted prunes|
|150 grams||Dried apricots|
|150 grams||Pitted green olives|
|100 grams||Capers (plus a bit of the ju|
|8 \N||Bay leaves|
|200 grams||Brown sugar|
|25 cloves||Dry white wine|
|10 grams||Italian parsley (chopped)|
Recipe by: Nancy Mintz UNIX System Development Lab, AT&T-IS, Summit, NJ 1.
Clean hens well under cold water. Pat dry.
2. In a large bowl, combine hens, garlic, oregano, salt, pepper, vinegar, 3. Preheat oven to 175øC .
4. Arrange game hens in 1 or 2 shallow roasting pans. Spoon all the marin 5. Bake for 1 to 1 ¼ hours, basting frequently, until golden. Juice sho 6. Transfer hens, fruit, olives and capers to a serving platter. Moisten Author's Notes:
I originally got this recipe from the Sunday magazine of the local pape Difficulty : easy. Precision : approximate measurement OK.