"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway
This recipe for Rock Cornish HenWith Wild Rice Stuffing, by Dessie Caro, is from Cookin' With The Osmons,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
1/4 lb. butter 1/2 onion chopped fine 1 cup mushrooms 1 1/2 cups cooked wild rice 1/2 tsp. thyme, crumbled 1/2 tsp. morjarm crumbled salt 6 rock cornish game hens 1 1/2 cups chicken broth
Preheat oven to 400 degrees. Melt 4 tbsp. butterin a sauce pan. Add the onionand cook over medium heat until soft. mix in rice thyme,and morlarn, stuff slowly intothe cavaties of hens. Rub all over with remaining butter and sprinkle with salt and pepper to taste. Place the hens not touching in shallow pan and roast, basting every 15 minutes with the chicken broth. After 15 minutesreduce heat to 300 degrees and cook another 30 to 40 minutesor until juice runs clear whena small slit is made in upper thigh. Serve with pan juices as a natural sauce.
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