Cornish Hens Flambe'
|Bulk sausage||1⁄4 Pound|
|Onion||1 Medium, finely chopped|
|Mushrooms||3 Large, thinly sliced|
|Cooked wild rice||1 Cup (16 tbs)|
|Poultry seasoning||To Taste|
|Bread crumbs||1⁄4 Cup (4 tbs)|
|Rock cornish hens||6 Pound|
|Butter||1⁄2 Cup (8 tbs), melted|
|Burgundy||1⁄4 Cup (4 tbs)|
|Sugar||1⁄4 Cup (4 tbs)|
|Black bing cherries||1 Can (10 oz) (No. 2)|
1)In a large skillet, cook sausage and crumble it up with fork. Drain excess fat.
2)Pour 1/4 cup water, onion and mushrooms and simmer until onion is tender.
3)Fold in rice, salt, pepper and poultry seasoning.
4)Add 1 tablespoon brandy and bread crumbs mix nicely.
5)Fill the mixture into the hen and coat it with melted butter.
6)Season with salt, pepper and paprika.
7)Take a baking pan and put the hen.
8)Bake at 300 degrees for 1 hour and 30 minutes.
9)Take a chafing dish and put the hen into it.
10)In a saucepan, add 1 cup water, Burgundy, sugar and 1/4 tea- spoon salt and bring to boil.
11)Add cornstarch and cook until sauce thickens a bit. Keep stirring.
12)Add cherries and mix.
13)Pour cherry sauce over hen in chafing dish.
14)Add 1/2 ounce warm brandy on the sauce and then ignite.
15)Serve the Cornish hens flambé immediately.