Ingredients Jump to Instructions ↓

  1. 3 tablespoons 45ml Butter - clarified

  2. 1 cup 237ml Spinach - blanched, drained

  3. 2 Garlic - cloves

  4. 1/2 lb 227g / 8oz Mushrooms - sliced

  5. 1/4 cup 59ml Wine - vermouth, dry

  6. 1/2 cup 73g / 2.6oz Crumbs - bread Hens

  7. 4 Hens - Cornish, boned (large)

  8. 1/2 teaspoon 2 1/2ml Salt

  9. 1 teaspoon 5ml Juice - lemon

  10. 4 Bacon

  11. 8 oz 227g Butter - clarified Sauce Drippings - from birds

  12. 1/4 cup 59ml Wine - white

  13. 1 teaspoon 5ml Shallots - minced

  14. 1 teaspoon 5ml Garlic - minced

  15. 1 teaspoon 5ml Onions - green, minced

  16. 1/4 cup 59ml Cream

  17. 4 tablespoons 60ml Butter

Instructions Jump to Ingredients ↑

  1. Recipe Instructions Stuffing: Heat the butter in a pan and add spinach, garlic, mushrooms and vermouth. Cook over high heat for 3 minutes, then add the cream and reduce by one-third. Add the bread crumbs and cook until thick but moist. Hens: Spread the boned hens flat and season with salt and lemon juice. Fill each with 1/2 cup stuffing and fold the meat together securing with toothpicks and a strip of bacon. Baste the stuffed hens with clarified butter and then put them into a pan with the rest of the clarified butter and roast at 350 F for 45 minutes. Serve with sauce. Sauce: Reduce the drippings from the hens for 5 minutes over high heat. After five minutes, discard any fat that's in the pan and add wine to deglaze. Scrape up any little bits adhering to the pan. Reduce for a minute or two. Add cream, shallots, garlic, and green onion. Cook for two minutes more then remove the pan from the heat. Off the heat, swirl in butter to finish the sauce.


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