Yield: 4 Servings
| Measure | Ingredient |
|---|---|
| 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.
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, .