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Ingredientes
- 8 x Cornish hens
- 3 c. Chicken stock Salt & pepper
- 3 1/2 ounce Pate de foie gras
- 1 can (small) truffles, sliced
- 4 ounce Chablis
- 2 Tbsp. Flour
- 1 Tbsp. Water
- 1 tsp Kitchen Bouquet
- 1/2 lb Wild rice
Direcciones
- Salt and pepper hens. Brown hens in 1 c. chicken stock in uncovered pan in 350 degree oven for 25 min. Cover pan and steam 20 to 25 min.
- Sauce: Place 2 c. chicken stock in saucepan. Stir in Pate, sliced truffles, flour and water that has been mixed together, and Kitchen Bouquet. Add in chablis just before serving. Cook rice according to directions on package. To serve, place servings of wild rice on plates; cover with sauce. Place hens on wild rice and pour over remaining sauce.
- Serves 8.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 354g | |
| Recipe makes 8 servings | |
| Calories 602 | |
| Calories from Fat 316 | 52% |
| Total Fat 35.04g | 44% |
| Saturated Fat 9.98g | 40% |
| Trans Fat 0.0g | |
| Cholesterol 226mg | 75% |
| Sodium 242mg | 10% |
| Potassium 712mg | 20% |
| Total Carbs 24.77g | 7% |
| Dietary Fiber 1.8g | 6% |
| Sugars 0.97g | 1% |
| Protein 42.76g | 68% |
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