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Recipe for :

Oven Roasted Cornish Game Hens stuffed with Raisins and Smoked Ham

This is one of the recipes that has been provided by Shirley Cline from San Fransisco.

The recipe has come from Thomas Keller of the "French Laundry" in Yountville, Napa Valley, CA. He received many culinary honors, including the James Beard Foundation's Best Chef in California in 1996 and Outstanding Chef in America the following year. The French Laundry itself has been named the number one restaurant in America by Esquire, Zagat Survey, Gourmet, Bon Appetit, USA Today, The New York Times and Wine Spectator.


4 Cornish game hens (in the UK Poussin might be an alternative)

Raisin Stuffing:
4 oz. smoked ham, chopped
6 oz. raisins
6 oz. bread, cut into 1/4 inch cubes
6 oz. unsalted butter, melted
1/2 garlic clove, minced
1/2 Tblsp. Italian parsley, chopped
1 egg yolk
1/4 tsp. nutmeg, freshly grated
Salt and pepper to taste

  • For the stuffing, mix all the ingredients together with 4 oz. melted butter.  Let marinate for 12 hours.
  • Rinse the cavity of the 4 game hens well.  Pat dry and season with salt and pepper.
  • Divide the stuffing equally between the 4 birds and insert in cavity.
  • Truss the hens, brush the exterior with the remaining melted butter and season with salt and pepper.
  • Roast in a 425º oven and baste every 15 minutes for 45 minutes.
  • Remove from the oven and let rest for 10 minutes and serve. 

Serves 4

Shirley Cline