Roasted Cornish Game Hens stuffed with Raisins and Smoked
is one of the recipes that has been provided by
Shirley Cline from San Fransisco.
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.
Cornish game hens (in the UK Poussin might
be an alternative)
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
the stuffing, mix all the ingredients together
with 4 oz. melted butter. Let marinate
for 12 hours.
the cavity of the 4 game hens well.
Pat dry and season with salt and pepper.
the stuffing equally between the 4 birds and
insert in cavity.
the hens, brush the exterior with the remaining
melted butter and season with salt and pepper.
in a 425º oven and baste every 15 minutes
for 45 minutes.
from the oven and let rest for 10 minutes