BAKED GAME HENS VACHERIE
COMMENT:
Most people don't realize that the Germans were among the first to settle
South Louisiana. The original settlement was in present day St. Charles
Parish, west of New Orleans. The following was a favorite dish of the
Germans in Louisiana.
INGREDIENTS:
6 Cornish game hens
3 tsps Louisiana Gold Pepper Sauce
salt to taste
2 tsps dry thyme
cracked black pepper to taste
2 tsps dry basil
3 tbsps chopped garlic
paprika for color
4 tsps green peppercorns
1 ounce dry white wine
6 tsps Worcestershire sauce
1/4 cup chopped parsley
1/2 pound melted butter
METHOD:
Preheat oven to 350 degrees F. Split cornish hens in two and remove
back bone and wing tips. Season hens well on all sides using salt,
pepper, and garlic.
Using a sharp paring knife, cut small pockets in breasts and thighs of
each hen. Insert green peppercorns in each pocket and place on baking
sheet skin side up. Coat each bird well with Worcestershire, Louisiana
Gold, melted butter, thyme, basil and paprika. Add additional salt and
pepper if necessary. Pour excess butter and white wine in bottom of baking
pan and place in oven. Bake for thirty minutes, basting occasionally with
drippings. Hens will be cooked when legs separate easily from thighs.
Remove from oven, place hens on serving platter and keep warm. Add chopped
parsley to pan drippings, blend well into sauce and pour over Cornish hens.
Print This Recipe
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