C4 - Wednesday, August 22, 1984 - North Shore News

OLD AND NEW RECIPES

You game for a cornish hen?

READER called to discuss the trials of
cooktry,-and included in those trials the
difficulty of finding a recipe for cooking
Cornish Game Hens. After promising to find some
and forward them, I was surprised to find it wasn’t

that easy.

The reason, | think, lies in
the fact that these little birds
are relatively new in our
markets, because none of my
oodles of cookbooks men-
tioned them at all, with the
exception of those published
since 1967. And at the time
that I was bent on research
for her, I remained blind to
the best way of all, which I’ll
describe after these more

traditional methods of
roasting and basting.
This first recipe comes

from Margo Oliver, whose
regular pages in the now-
discarded ‘‘Weekend’'
Magazine color section were
something | looked forward
to and saved in quantity.

This is definitely a party
dish, partly because a lot of
the preparation can be done
well before the roasting, and
partly because it lets the per-
son at the head of the table
off the carving hook — it’s
one hen per diner. So, for 6:
6 Cornish game hens

salt and pepper

% cup of butter (60mL)
1 cup of long-grain
rice (250mL)
3 cups of boiling
water (750mL)
l tspn. of salt (SmL)
Ve cup of butter (60mL)

1 smafil finely-chopped
onion
3 stalks finely-chopped

celery
“ cup of finely-chopped

carrot (125mL)
% cup of chopped
parsicy (60mL)
1 tspn. of salt
dash of pepper
1 large onion
I large carrot
‘“ cup of melted butter
()25mL.)
1 cup of chicken = stock
(250m 1.)

Itspn. of cornstarch (5m1.)
Rinse and dry the hens,
sprinkle the cavities with salt
and pepper, and set aside
while you mix the stuffing
Heat the quarter-cup of but

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ter in a saucepan with a hid,
add the rice and let it cook
until it’s golden brown. Add
the water and salt, bring it to
the boil, cover tightly and
don’t peek for 20 minutes.
Uncover and let it cool. Melt
Y% cup of butter in a skillet
and in it saute the onion,
celery and carrot until lightly
browned, stirring gentley.
Add this to the rice, with salt
and pepper, and chop in
some parsley, too. Sur with a
fork.

the kitchen
ranger

by Eleanor
Godley

Stuff the birds lightly with
this mixture, skewer the
openings and tug legs and
arms under themselves.

Shce that big onion and
carrot into the roasting pan,
and set the birds on top of
same. Brush some of the
melted butter on to each.

In a 450F (230C) oven,
roast them for 14 minutes un-
ul a nice golden brown, then
reduce the heat to 350F
(180C) and continue to roast
for 45 minutes more. Baste
with the butter occasionally.

Discard the vegetables

finally

when the hens are removed,
and in the pan heat the
chicken stock to boiling, then
stir in the cornstarch mixed
with a bit of water and stir to
thicken. When it is clear,
pour it over the game birds
and garnish with parsley or
watercress.

The second recipe comes
from the latest edition of
Fannie Farmer, my old
favorite who had never heard
of Cornish game hens when
she wrote her book original-
ly. This presupposes six din-

hers, too, so you need six
hens:

plus

Y% Ib. butter (115g)
4 Tbsp butter (60ml)

Y% onion, chopped fine

1% cups of white rice (375ml)
salt and freshly ground

pepper

’a cup cup of raisins (125ml)

3 cups of chicken broth

(750ml)
12 juniper berries
1 cup of red wine

Heat the oven
(16SC).

Melt 4 Tbsps of butter in a
saucepan and cook the onion
in it until soft. Add the rice,
now, a sprinkle of salt and
pepper, and the raisins. Stir.
Slowly stir in the chicken
broth, cover, and simmer for
20 minutes.

(250ml)
to 325F

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Put 2 juniper berries in
each chicken cavity, followed
by the rice-and-raisins, and
skewer the cavities. Rub the
birds all over with butter,
sprinkle with salt and pepper
and lay in the roasting-pan.
Melt the remaining butter
and mix it with the wine —
brush the birds with this and
use the rest for basting for
the hour of roasting.

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