Rock Cornish Hens
|Rock cornish hens||2|
|Tarragon leaves||2 Teaspoon, crumbled|
|Cooking oil||3 Tablespoon|
|Onion||1 , diced|
|Diced carrots||1⁄2 Cup (8 tbs)|
|Diced celery||1 Cup (16 tbs)|
|Chopped parsley||1 Tablespoon|
|Tomatoes||4 , peeled and quartered|
|White wine||1⁄2 Cup (8 tbs)|
Sprinkle the hens amply with salt and pepper.
Put the tarragon leaves in the cav ities, for flavor.
Heat the oil in the cooker and tan the onion lightly.
Brown the hens and remove.
Combine carrots, celery, rest of seasonings, and tomatoes with the tanned onions.
Put the hens back in cooker and pour wine over them.
Close cover and set regulator in place.
When pressure is reached, cook 8 minutes.
Allow to cool normally.
Remove hens and put on a warming platter.
Thicken gravy if desired.
Serve hens with wild rice.