Yield: 4 Servings
|4||Fresh Cornish game hens|
|1 pounds||Unsalted butter; at room temp.|
|1½ tablespoon||Ground cumin|
|1 large||Lemon; juice of|
|1 teaspoon||Worcestershire sauce|
|1 pinch||Salt & cayenne pepper|
Preheat oven to 425F. Rinse off hens & pat dry. Cream butter & beat in remaining ingredients. To prepare birds for stuffing, gently loosen skin from meat w/ fingers. Spread spiced butter under skin, quite liberally around breast area, reserving ¼ for outside of bird. Truss hens, sprinkle w/ salt & smear w/ remaining butter. Roast birds in oven 25 min. or until juices from thigh run clear, basting often w/ fat which accumulates in roasting pan. Serve w/ rice pilaf or buttered noodles.
BRATTLE ST.; CAMBRIDGE: WINE:
SPRING MOUNTAIN,CHARDONNAY 1977 From the <Micro Cookbook Collection of American recipes>, downloaded from Glen's MM Recipe Archive, .