Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1/4 c Butter
2 c Shiitake mushrooms, thinly
-sliced
1 Leek, white part only,
-thinly sliced
1 Garlic clove, minced
5 c French bread, cut
-in 3/4-inch pieces
3/4 c Whipping cream
1/2 c Fresh basil, packed, chopped
1/4 c Sherry
1 Egg, beaten
6 Cornish hens
1/4 c Butter, melted
1/4 ts Salt
1/4 ts Pepper

---------------------------SAUCE--------------------------------
2 Shallots, minced
-or green onions
1 Garlic clove, minced
4 ts All-purpose flour
1 1/2 c Chicken stock
1/4 c Sherry

In skillet, melt butter over medium heat; cook mushrooms, leek and
garlic for 3 minutes. Let cool to room temperature.

Meanwhile, stir together bread, cream, basil, sherry and egg; add to
cooled mushroom mixture.

Using kitchen shears, remove backbones from hens by cutting along each
side. Bend legs back to sever joints. Ease boning knife between ribs
and meat. Holding bones with left hand, use short strokes to cut meat
from rib cage of each Cornish hen. Using kitchen shears, snip rib
cage free from body at collarbone.

Lay hens, skin side down, on work surface; mound 1/2 cup bread
mixture in centre of each breast. Shape hen into original shape to
enclose stuffing. Holding skin together with 1 hand, secure with
poultry pin. Plump birds to form round shape; fold wings underneath
and tie legs together.

Place hens on rack in roasting pan; brush with melted butter.
Sprinkle with salt and pepper. Bake in 375F 190C oven for about 45-55
minutes or just until juices run clear when hens are pierced.
Transfer hens to warm platter; tent with foil.

Sauce: In roasting pan, bring cooking juices to boil over medium-high
heat. Add shallots and garlic; simmer, stirring, for 5 minutes or
until softened. Sprinkle with flour; cook, stirring, for 1 minute or
until thickened. Whisk in chicken stock and sherry; bring to boil.
simmer for 5 minutes or until sauce coats back of spoon. Strain
sauce; serve with Cornish hens.

Recipe by Anne Desjardin, Co-owner L'Eau la Bouche Restaurant and
Hotel, member of Relais Chteaux, Ste-Adle, Quebec, Canada

Luncheon Menu:[originating chef indicated] Smoked Salmon Tartare [Alan
Johnston] Oxtail Consomm [Jamie Kennedy] Roasted Shrimp With
Chanterelles And Sweet Corn [John Bishop] Roasted Cornish Hens With
Shiitake Basil Stuffing [Anne Desjardin] Fresh Pear Ice Cream [Daphna
Rabinovitch]

Source: Canadian Living magazine, Sep 94 Presented in article by Donna
Paris: "Julia Child Comes For Lunch"

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