Rock Cornish Game Hens With Wine Sauce
|Frozen rock cornish game hens||144 Ounce (6 To 8 frozen Hens)|
|Butter||1⁄4 Cup (4 tbs)|
|Melted wine sauce||1⁄4 Cup (4 tbs)|
|Cream of chicken soup||10 1⁄2 Ounce|
|Mushroom gravy||10 1⁄2 Ounce|
|Freshly ground black pepper||1⁄4 Tablespoon|
|Dry sherry||1⁄2 Cup (8 tbs)|
The wine sauce may be made with the same wine you plan to serve with the dinner.
Thaw game hens completely.
Remove giblet bag from each hen.
Sprinkle with salt inside and out and place on a rack in a shallow baking pan.(If you don't have a rack drain the accumulating juices after a half hour of baking).
Baste with butter.
Bake for 1 hour at 350Â° F.
Baste with butter twice again during the cooking process.
From each bag of giblets select the heart and gizzard.
Place these in a saucepan, cover with water and add salt.
Boil for thirty minutes.
Drain, cool and slice.
Combine soup, gravy, pepper, sherry and sliced giblets and simmer for 5 minutes.
To serve: place the game hens on warmed dinner plates and ladle a spoonful of sauce over each hen.
Serve remaining sauce in a gravy boat.