|
| Ruby Cornish Hens
two 1 1/4 pound Cornish hens
2 tablespoons of red currant jelly
2 tablespoons of brandy
Fresh parsley sprigs of watercress
Remove giblets from hens; reserve for other uses. Rinse hens with cold water, and pat dry. Place hens, breast side up, in a lightly greased shallow roasting pan. Bake at 375ºF. for 30 minutes.
Combine jelly and brandy in a small saucepan. Cook over low heat, stirring constantly, until jelly melts and mixture is well blended.
Brush hens evenly with jelly mixture, and bake an additional 10 minutes.
Transfer to a serving platter, and garnish with parsley or watercress. To serve, cut each hen in half lengthwise. Yield 4 servings
|
|
