Hens

4 Servings

Ingredients

QuantityIngredient
4Fresh Cornish game hens
1poundsUnsalted butter; at room temp.
tablespoonGround cumin
1largeLemon; juice of
1teaspoonWorcestershire sauce
1pinchSalt & cayenne pepper

Directions

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.

HARVEST RESTAURANT

BRATTLE ST.; CAMBRIDGE: WINE:

SPRING MOUNTAIN,CHARDONNAY 1977 From the <Micro Cookbook Collection of American recipes>, downloaded from Glen's MM Recipe Archive, .