Alex's Recipes

"Try These"


Cornish Hens Bonne Femme


(Roast Game Hens with Potatoes and Mushrooms)
Serves 4 to 8



4 rock Cornish game hens about 1 lb. each
Salt and freshly ground pepper to taste
4 Tbsp. butter
1 onion, cut into quarters or 8 very small peeled white onions
3/4 lb. potatoes
1/4 lb. mushrooms, about 8
1/4 cup water
1/2 tsp. chopped rosemary



1. Preheat oven to 425 degrees.

2. Rub hens inside and out with salt and pepper. Truss them, if desired. (It helps hold their shape.) Place them breast side down in a buttered, heat-proof baking dish and dot with 2 Tbsp. of butter. Scatter the gizzards and necks around the hens. Reserve the livers. Add the onions and place dish on a low flame on top the stove. This is done to expedite the cooking time in the oven, and to get the baking dish hot. Place in oven and bake 20 minutes.

3. Meanwhile, peel potatoes and cut them into half-inch cubes. Drop them into cold water in a saucepan. Bring to boil.

4. As the potatoes come to a boil, rinse the mushrooms and pat dry. Cut them into quarters and set aside.

5. When the potatoes reach a boil, drain. Heat remaining 2 Tbsp. butter in skillet and add the potatoes. Cook, shaking the skillet and tossing the potatoes so that they brown evenly, about 5 minutes. When lightly brown, add the mushrooms, salt and pepper to taste. Cook about 10 minutes. tossing and shaking the skillet.

6. At this point the hens should have completed their first 20 minutes. Turn the hens on their backs. Sprinkle the livers with salt and pepper and add them to the baking dish. Continue baking about 10 minutes.

7. Scatter the potatoes and mushrooms around the hens and continue cooking about 15 minutes., basting often. Remove the hens. Lift them up and let the cavities drain before they are removed. Add water and rosemary to the vegetables in the pan. Bring to boil on top of stove, stirring. The hens may be served whole or cut in half. Serve the mushrooms and potatoes and the pan sauce with the hens.

Yield: 4 - 8 servings.






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