Source:

Peggy

Serves/Makes:4

Ingredients

• 4 game hens
• 3 oz (84 grm). shiitake mushrooms, sliced
• 4 spring onions or green onions, chopped
• 1 oz (28 grm) butter
• 3 oz (84 grm). rice, cooked
• 1 oz (28 grm). wild rice, cooked
• 1 oz (28 grm). pistachio nuts, roughly chopped
• 1 egg, beaten
• salt and freshly ground pepper
• a little oil
• 1/2 oz (14 grm). butter
• 1 small onion, finely chopped
• 1 small carrot, finely chopped
• 1 stock celery, finely chopped
• 1/2 pint chicken broth
• 1 bay leaf
• 1 bunch watercress, for garnish

Preparation

• Bone the gamehens without removing legs or wings (optional).
• Make the stuffing:
• Cook the mushroooms slowly in butter, with the spring onions,for 3 minutes.
• Add the rice with the nuts.
• Bind with the beaten egg and season to taste with salt and pepper.
• Lay the gamehens, skin side down, flat on the tabletop.
• Divide the stuffing between them and sew them up using cotton or very fine string.
• Heat the oil in a flame-proof casserole, add the butter and when foaming, add the gamehens two at a time and brown lightly all over.
• Remove to a plate.
• Add the onion, carrot, and celery to the pan and fry til lightly browned.
• Set the gamehens on top of the veggies.
• Add the chicken stock, bay leaf, salt and pepper.
• Bring up to a boil and simmer 40 to 50 minutes.
• When the game hens are done, remove to a warm serving plate.
• Remove the string or cotton.
• Meanwhile, make the sauce:
• Skim the fat from the top of the cooking juices.
• Strain the sauce with a little mirepoix, into a clean saucepan.
• Boil rapidly to a syrupy consistency.
• (Check that the sauce is not too strong. If necessary,add a little buerre marie to thicken it.)
• Taste and season.
• Arrange the gamehens on a warm serving plate.
• Garnish with watercress.
• Heat the sauce and pour into a large warm sauce boat.
• Serve the sauce separately.

Comments

A great recipe for a special dinner. A good side dish is Sugar Snaps, Carrots and Basil and a nice green salad.