If you’re counting calories, you might want to get a bigger calculator for this one. A cup of butter and two cups of bread crumbs are a heck of a way to start a recipe for two people.
|A family recipe provided by Jennifer Kiel of Washington, DC, from her mother-in-law’s collection, started in Kent, Ohio.|
Baked Rock Cornish Game Hen
2 Cornish hen livers, finely chopped
1/4 cup onions, finely chopped
2 Tbsp. mushrooms, finely chopped
7 Tbsp. ham, finely chopped
1 cup butter, melted
2 cups white bread crumbs
1/2 tsp. salt
1/4 tsp. pepper
1/2 tsp. poultry seasoning
1 egg, slightly beaten
1 tsp. parsley, chopped (optional)
2 18 oz. Cornish game hens
4 slices bacon
1/2 cup white wine.
Saute livers, onions, mushrooms and ham in 1/2 cup butter. Cool in a large bowl. Add crumbs and seasonings. Toss thoroughly with egg. Add parsley, if desired.
Stuff cleaned hens with dressing mixture and truss. Criss-cross bacon strips on breasts of hens. Place on a baking rack.
Bake at 400 degrees for one hour basting frequently with 1/2 cup butter and wine. Serve on a bed of wild rice seasoned with drippings from basting the hens. Yield 2 servings.