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Recipe by: leliane
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See below ingredients and instructions of the recipe
8 To 12 small (about 2-inch 2 tb Honey
-diameter) thin skinned 1/4 c Dry white wine or apple
-potatoes, scrubbed -juice
2 Cornish game hens (1 1/4 to 1 tb Minced fresh or 1 teaspoon
-1 1/2 lb. each) -dry thyme leaves
2 tb Dijon mustard Salt and pepper
Place potatoes in an 8- to 9-inch-square pan and set on a rack in
upper half of a 425F oven. Bake for 20 minutes.
Meanwhile, with kitchen scissors or a knife, split hens in half,
cutting along backbone and breastbone. Rinse and pat dry. Reserve
neck and giblets for another use. [Hardly! They'd go right into the
pan too... S.C.] Mix mustard, honey, wine and thyme. Rub all over
hens.
Place hens, skin up, on a rack in a foil-lined 12- by 15-inch broiler
pan.
Set hens in bottom third of the oven. Bake until potatoes are tender
when pierced and meat is no longer pink at thigh bone (cut to test),
25 to 30 minutes. Add salt and pepper to taste.
Serves 4.
This is from the March '91 Sunset Magazine. The article recommends
accompanying this with hot or cold artichokes, apple pie and Sauvignon
Blanc.
Posted by Stephen Ceideburg; February 26 1991.
French celebrity chef. The "Chef of the Century" with 26 Michelin Guide Stars - the most of any chef in the world!
American television personality and top chef. The 79th most powerful celebrity in the world. Earnings: $15 million
English celebrity chef also known as The Naked Chef. BBC food television shows.
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