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New York City Chefs Daily Recipe for 5/03/2001 : Recipe for Cornish Hens
New York City restaurant chef and New York editor reviews these daily recipes. Italian, French, and Haute Cuisine Recipe Collection. New recipes specialties for Seafood, Soups, Salads, Desserts, Pastries, Beef, Chicken, Veal, Pork, Filet of Sole & Pasta.

Cornish Hens recipe today with the daily updated recipe from NYC Chef Dr. Delicious recipe collections - an Italian, French, or Haute Cuisine Recipe Collection.  Recipes include Seafood, Shrimp, Salmon, Steaks, Swordfish, Beef, Chops, Veal, Pork, Filet, Sole, Chicken, Rice & Pasta. New York City restaurant chef and editor review these daily recipes.
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Chef's Daily Recipe for 5/03/2001 : Recipe for Cornish Hens
"Cornish Hens"

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"As we graze it grows"

3 rock Cornish hens, each weighing about 1 1/2 pounds
3/4 teaspoon salt
3 green onions
1/2 lemon, cut into thirds
1/4 cup butter or margarine
1 clove garlic, split
1/2 teaspoon rosemary leaves crumbled
1 cup Barolo red wine
Watercress (for Garnish)

Sprinkle each hen inside and out with salt.  Place 1 onion and piece of lemon inside each hen;  tie legs together.  Arrange hens in shallow roasting pan.  Melt butter in small saucepan;  add garlic, rosemary and 1/2 cup red wine.  Brush over Cornish hens.  Roast Cornish hens, uncovered, in preheated 400 degree oven, brushing often with remaining sauce until hens are golden (about 45 minutes).  Transfer to heated platter;  remove strings. Keep warm.  Pour drippings into 1 cup measuring cup.  Skim off excess fat;  add red wine to make 1 cup.  Pour into small saucepan;  bring to a boil.  Serve with Cornish hens.  Garnish the Cornish Hens with watercress and additional lemon.  Great served with Risotto. Serves 3 to 6 people.

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