Sherry gives flavor to rock Cornish game hens and flaming brandy makes an impressive presentation for guests. Be sure to read the flambe tips before you begin.
Prep Time: 10 minutes
Cook Time: 1 hour, 15 minutes
Total Time: 1 hour, 25 minutes
Ingredients:
- 2 Rock Cornish game hens, defrosted if frozen
- 4 Tablespoons butter
- 1/4 cup sherry
- 1/4 cup brandy
Preparation:
Remove giblets from defrosted birds and discard.
Melt the butter in a heavy skillet with heat-proof handle. Season rock Cornish game hens with salt and pepper, then brown lightly all over in the butter, turning frequently. This should take about 20 minutes.
When hens are browned, add sherry to the pan and transfer it to the oven. Roast birds 45 to 60 minutes, until they are tender, basting often.
Transfer hens to heated (and heatproof) serving dish. Warm brandy in a small saucepan and ignite it. Pour over the hens and serve flaming.
If you cannot get Rock Cornish hens, use squab, poussin (very young chicken) or quail. These birds cook more quickly, so adjust the roasting time accordingly.
Yield: 2 to 4 servings
Recipe Source: Single Girl's Cookbook by Helen Gurley Brown (out of print)
Reprinted with permission.
Melt the butter in a heavy skillet with heat-proof handle. Season rock Cornish game hens with salt and pepper, then brown lightly all over in the butter, turning frequently. This should take about 20 minutes.
When hens are browned, add sherry to the pan and transfer it to the oven. Roast birds 45 to 60 minutes, until they are tender, basting often.
Transfer hens to heated (and heatproof) serving dish. Warm brandy in a small saucepan and ignite it. Pour over the hens and serve flaming.
If you cannot get Rock Cornish hens, use squab, poussin (very young chicken) or quail. These birds cook more quickly, so adjust the roasting time accordingly.
Yield: 2 to 4 servings
Recipe Source: Single Girl's Cookbook by Helen Gurley Brown (out of print)
Reprinted with permission.
