Cornish Hens Flambe
|Onion||1 Large, minced|
|Butter/Margarine||2 Tablespoon, melted|
|Mushrooms||2 Cup (32 tbs), sliced|
|Diced cooked ham||1⁄2 Cup (8 tbs)|
|Cooked wild rice||1 1⁄2 Cup (24 tbs)|
|Dried marjoram||1⁄4 Teaspoon|
|Dried whole thyme||1⁄4 Teaspoon|
|Cornish hens||9 Ounce (6 Hens, 1 To 1 1/2 Pound Each)|
|Coarsely ground black pepper||To Taste|
|Dry sherry||4 Tablespoon|
|Chicken broth||1⁄4 Cup (4 tbs)|
|Brandy||1⁄4 Cup (4 tbs)|
1) Preheat oven to 350°.
2) In a skillet, add onions to sauté in butter.
3) Add mushrooms and ham to cook for 3 to 5 minutes or until mushrooms become tender.
4) In a bowl, combine mushroom mixture, rice, 2 to 4 tablespoons brandy, marjoram and thyme. Mix well and set aside.
5) Prepare the hens by removing the giblets and rinsing with cold water. Pat dry with paper towel.
6) Season the hens with salt and pepper.
7) Loosely fill the cavities of hens with the rice mixture.
8) Secure the cavity ends with toothpick and truss carefully.
9) Use a 15- x 10- x 1-inch jellyroll pan to place the hens in breast side up position.
10) Place the pan inside oven and bake for 1 1/4 to 1 1/2 hours, depending on the size.
11) On a serving platter place the hens.
12) In a bowl, add sherry and chicken broth to baste the hens.
13) In a small saucepan, pour 1/4 cup brandy to heat up over medium heat.
14) With a long match stick ignite the brandy and quickly pour over the hens.
15) Serve immediately, as soon as the flames go off.