Hens

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, .

Similar recipes