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Correo Electrónico
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Ingredientes
- 2 slc bacon
- 1/4 c. Onion, chopped
- 1/3 c. Mushrooms, minced
- 1 c. Dry bread crumbs
- 1/3 c. Walnuts, minced Salt, to taste
- 1/4 tsp Thyme
- 1/4 tsp Sage
- 3 Tbsp. Butter
- 2 Tbsp. Dry white wine
- 1/4 tsp Garlic, chopped
- 1/8 tsp Sage
- 1 Tbsp. Flour
- 1/4 c. Dry white wine
- 1/4 c. Black current jelly
- 1/4 tsp Dry mustard Salt, to taste
Direcciones
- Step one: Fry bacon till done. Remove from pan, reserve drippings, and drain on paper towels. Over medium flame saute/fry` onion and mushrooms in bacon drippings till tender. Remove and combine with remaining ingredients, tossing lightly. Stuff hens and close openings with wooden toothpicks. Step two: Preheat oven to 400^. Heat butter in small pan, add in remaining ingredients, mix well. Place hens, breast-side down, in roasting pan. Brush with basting sauce. Roast 1 hour; baste occasionally. Remove hens to hot serving platter, cover loosely, keep hot.
- Step three: Pour off all but 2/3 c. drippings from roasting pan. Place pan on stove top, over medium flame; whisk in flour till smooth. Cook 2 min.
- Add in remaining ingredients and bring to a boil; reduce flame and simmer till thickened. Pour sauce into serving boat and pass.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 233g | |
| Recipe makes 2 servings | |
| Calories 730 | |
| Calories from Fat 344 | 47% |
| Total Fat 39.05g | 49% |
| Saturated Fat 16.51g | 66% |
| Trans Fat 0.0g | |
| Cholesterol 66mg | 22% |
| Sodium 776mg | 32% |
| Potassium 347mg | 10% |
| Total Carbs 76.16g | 20% |
| Dietary Fiber 4.1g | 14% |
| Sugars 26.42g | 18% |
| Protein 13.19g | 21% |
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