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Add a photoRaciónes: 4
Ingredientes
- 3 Tbsp. Butter, clarified
- 1 c. Spinach, blanched, liquid removed
- 2 x Garlic, cloves
- 1/2 lb Mushrooms, sliced
- 1/4 c. Wine, vermouth, dry
- 1/4 c. Cream
- 1/2 c. Crumbs, bread
- 4 lrg Hens, Cornish, boned
- 1/2 tsp Salt
- 1 tsp Juice, lemon
- 4 slc Bacon
- 8 ounce Butter, clarified
- Â Â Drippings, from birds
- 1/4 c. Wine, white
- 1 tsp Shallots, chopped
- 1 tsp Garlic, chopped
- 1 tsp Onions, green, chopped
- 1/4 c. Cream
- 4 Tbsp. Butter
Direcciones
- Stuffing: =
- Heat the butter in a pan and add in spinach, garlic, mushrooms and vermouth. Cook over high heat for 3 min, then add in the cream and reduce by one-third.
- Add in the bread crumbs and cook till thick but moist.
- Hens: =
- Spread the boned hens flat and season with salt and lemon juice.
- Fill each with 1/2 c. stuffing and fold the meat together securing with toothpicks and a strip of bacon.
- Baste the stuffed hens with clarified butter and then put them into a pan with the rest of the clarified butter and roast at 350 F for 45 min.
- Serve with sauce.
- Sauce: =
- Reduce the drippings from the hens for 5 min over high heat. After five min, throw away any fat which's in the pan and add in wine to deglaze.
- Scrape up any little bits adhering to the pan. Reduce for a minute or possibly two.
- Add in cream, shallots, garlic, and green onion. Cook for two min more then remove the pan from the heat.
- Off the heat, swirl in butter to finish the sauce.
