Title: Rock Cornish Game Hens a la Diable
Categories: Cornish hen, Wine, Condiments
Yield: 4 Servings
4 Hens (1-1/4 lb ea);
- split for broiling
Salt and pepper
1/4 c Peanut, vegetable, or corn oil
2 ts Mustard (Dijon or
- Dusseldorf)
1 ts Dry white wine
1/2 c Fine fresh bread crumbs
1 ts Butter
1 ts Tomato paste
2 ts Shallot; finely chopped
1/2 c Heavy cream
1/4 c Dry white wine
1 ts Mustard (Dijon/Dusseldorf)
1 ts Worcestershire Sauce
Salt and pepper
1/2 c Chicken broth
Preheat broiler to high. If the oven has a separate temperature
control, set the oven heat to 450 F.
Place the split hens on a flat surface and pound them lightly with
a flat mallet. Sprinkle hens on all sides with salt and pepper and
rub with oil. Combine mustard and wine in bowl and set aside
Arrange halves in one layer, skin side down, on a baking sheet and
place under broiler about 3" from element/flame. Broil about 8-9
minutes and turn halves. Return to broil for about 3 minutes.
Remove halves and brush both sides with mustard mixture. Brush
with pan drippings (or not) and sprinkle with bread crumbs.
Put hens in 450 F oven and bake for 15 minutes. Serve with diable
sauce.
Sauce Diable:
Melt butter in pan and add shallots. Cook briefly stirring. Add
wine and cook down to about 2 tb.
Add the Worcestershire Sauce and broth. Stir in tomato paste and
cook down to almost half. Add cream and stir. Add mustard, salt to
taste, and a lot of pepper.
