Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

--------------------------STUFFING-------------------------------
3 tb Butter, clarified
1 c Spinach, blanched, drained
2 ea Garlic, cloves
1/2 lb Mushrooms, sliced
1/4 c Wine, vermouth, dry
1/4 c Cream
1/2 c Crumbs, bread

----------------------------HENS---------------------------------
4 lg Hens, Cornish, boned
1/2 ts Salt
1 ts Juice, lemon
4 sl Bacon
8 oz Butter, clarified

---------------------------SAUCE--------------------------------
Drippings, from birds
1/4 c Wine, white
1 ts Shallots, minced
1 ts Garlic, minced
1 ts Onions, green, minced
1/4 c Cream
4 tb Butter

Stuffing: =========

Heat the butter in a pan and add spinach, garlic, mushrooms and
vermouth. Cook over high heat for 3 minutes, then add the cream and
reduce by one-third.

Add the bread crumbs and cook until thick but moist.

Hens: =====

Spread the boned hens flat and season with salt and lemon juice.

Fill each with 1/2 cup 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 minutes.

Serve with sauce.

Sauce: ======

Reduce the drippings from the hens for 5 minutes over high heat.
After five minutes, discard any fat that's in the pan and add wine to
deglaze. Scrape up any little bits adhering to the pan. Reduce for a
minute or two.

Add cream, shallots, garlic, and green onion. Cook for two
minutes more then remove the pan from the heat.

Off the heat, swirl in butter to finish the sauce.

Source: Great Chefs of New Orleans, Tele-record Productions
: Box 71112, New Orleans, Louisiana - 1983
: Chef Gunter Preuss, Versailles Restaurant, New Orleans

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