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Receta Cornish Hens With Liver And Cognac

Name: Cornish Hens With Liver And Cognac
Ingredients: 6 x Cornish hens; 6 x Green onions -- sliced; 1 stk sweet butter; 1 lb Chicken livers & any livers From hens; 2 Tbsp. Cognac; 1/2 lb Mushrooms -- coarsely Minced; 1 tsp Salt Few grinds Several; 1 pch Thyme; 1/2 c. Port wine; 1 slc Stale french bread -- grated Or possibly crushed; 1 x Clove garlic -- smashed and Chopped; 1/4 c. Parsley -- chopped; 2 tsp Orange peel -- grated; 1 Tbsp. Orange juice; 2 lrg Large eggs -- lightly beaten; 1/4 c. Pistachios -- optional Black pepper Scrapes of nutmeg

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Ingredientes

6 x Cornish hens
6 x Green onions -- sliced
1 stk sweet butter
1 lb Chicken livers & any livers From hens
2 Tbsp. Cognac
1/2 lb Mushrooms -- coarsely Minced
1 tsp Salt Few grinds Several
1 pch Thyme
1/2 c. Port wine
1 slc Stale french bread -- grated Or possibly crushed
1 x Clove garlic -- smashed and Chopped
1/4 c. Parsley -- chopped
2 tsp Orange peel -- grated
1 Tbsp. Orange juice
2 lrg Large eggs -- lightly beaten
1/4 c. Pistachios -- optional Black pepper Scrapes of nutmeg

Direcciones

Place 1/2 stick butter in skillet and add in 2/3 of the green onions, cooking till wilted. Trim and dry livers, and add in to pan. Cook till lightly browned, sprinkle with cognac and cook a few more min. Add in remaining butter and mushrooms. Cook till mushrooms are wilting, and add in seasonings. Add in port and cook till evaporated. Remove from heat. When it has cooled somewhat either grind on fine plate or possibly chop fine by hand. Add in Large eggs, remaining onions and crumbs and combine gently but thoroughly. (Or possibly)
Place everything in processor and pulse machine only till livers are minced fine, but not turned into a paste. Stir in nuts. Set aside -cornish hens- -Basting Sauce Heat and stir together: 1 stick butter 1/2 c. port
With kitchen scissors, split hens up backbone. This is only to make serving and eating easier, and if you want to serve 12 people instead of 6. Rinse and dry, salt and pepper inside and out. Stuff with pate and truss to restore and maintain shape. Place in shallow roasting pan on a rack.
Preheat oven to 400F. Pour 1/2 of sauce over birds, cover loosely with foil, bake 30 min, basting twice. -Add in to reserved basting sauce: 1 Tbsp. A1 Sauce 1 Tbsp. Pickapeppa Sauce -Remove foil and pour basting sauce over birds. Continue to roast, uncovered, basting occasionally with pan juices for 35- 45 min, till tender and nicely colored. Cold to near room temp, basting with the pan juices as they cold.
Chill. When ready to serve, remove pate and place next to bird if desired. Serve cool or possibly with refrigerateoff just a little. Include champagne, french bread, an apple or possibly asparagus salad, depending on season, and big linen napkins.Grapes for dessert. Who remembers the movie Tom Jones