Text 7705, 73 rader
Skriven 2006-11-19 16:58:00 av JIM WELLER (1:123/140)
     Kommentar till en text av SEAN DENNIS
Ärende: Cornish hens
====================
 -=> Quoting Sean Dennis to Dave Drum <=-

 SD> On the subject of food, in our household, Cornish hens have replaced
 SD> turkey.  Smaller, easier to cook and more tasty

Call me a pedant, but a Rock Cornish Game Hen is properly a cross a
between White Rock and Cornish chicken. It has a very special taste. I
was dismayed to learn that Canada now allows any young immature chicken
to be called a "game hen". They are bland and tasteless. I avoid them
unless I can get the real thing, which are hideously expensive.

(I also hate that a standing rib roast is called prime rib when the meat
is below prime grade.)

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Burnetts Woodcock
 Categories: British, Game, Potatoes, Offal, Bacon
      Yield: 4 Servings
 
      4    Woodcock, properly hung
    115 g  Butter
      1    Rasher of bacon per bird
           FOR THE POTATO CAKES:
    750 g  Waxy potatoes
      2    Egg whites
      1    Egg yolk
      1 T  Capers, chopped
    150 ml Whipping cream
     25 g  Butter
           FOR THE SAUCE:
      4    Pigeon livers
     55 g  Butter
      2 T  Beef stock
     10    Juniper berries, crushed
           Salt and fresh ground
           -pepper
      1 sm Glass white wine
           Squeeze lemon juice
 
  First make the potatoes, mash them and let them dry well. Beat the egg
  whites very stiffly but not dry. Mix the egg yolk and capers and cream
  into the mash and fold in the egg whites. Form small cakes and fry in
  the butter until brown.
  
  Spread each woodcock generously with butter and cover with a bacon
  rasher. Roast in a preheated very hot oven at 220 deg C for 10-15
  minutes, depending on how you like them, more if you must.
  
  For the sauce, saute the livers in butter until just cooked, mash and
  sieve them. Put the purJe in a pan, thin with white wine and stock,
  add juniper berries, seasoning and lemon juice, and simmer for a few
  minutes.
  
  Place the cooked woodcock on the potato cakes and serve with the
  sauce.
  
  Source: "Two Fat Ladies"
  From: Scott Jones
 
MMMMM

Cheers

Jim, in Yellowknife




... Deadwood, n.: Anyone in your company who is more senior than you are
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