-
1
Cut away the backs from the Cornish hens.
-
2
Cut each hen into quarters.
-
3
In a large pot, heat 1 tablespoon of the oil over moderately high heat.
-
4
Add the backs and cook until very brown, about 8 minutes.
-
5
Discard all but a teaspoon of fat.
-
6
Add the onion, carrot and celery and cook 3 minutes longer.
-
7
Add the wine and simmer 2 minutes, scraping the bottom of the pan to dislodge any brown bits.
-
8
Add the stock.
-
9
Bring to a boil and simmer until the stock has reduced to 2 cups.
-
10
Strain the stock.
-
11
Press the vegetables and bones firmly to get all the liquid.
-
12
Set the stock aside.
-
13
Combine 1/2 cup of the flour, 1/2 teaspoon of the salt and 1/4 teaspoon of the pepper.
-
14
Dredge each hen quarter in the seasoned flour.
-
15
In a frying pan, heat the remaining 2 tablespoons oil over moderately high heat.
-
16
Add some of the Cornish hen quarters and cook until brown, about 4 minutes per side.
-
17
Remove.
-
18
Brown the remaining quarters.
-
19
In a large pot, heat the butter over moderate heat.
-
20
Add the shallots and cook until beginning to turn golden, about 3 minutes.
-
21
Add the remaining 1 tablespoon flour and cook, stirring, for 2 minutes.
-
22
Add the hens with any juice that has accumulated, the reserved stock and the remaining 1 teaspoon salt.
-
23
Bring to a simmer over moderate heat.
-
24
Reduce the heat and cook, covered, at a bare simmer for 5 minutes.
-
25
Add the asparagus and fresh peas, if using.
-
26
Simmer until the hens are just done and the vegetables are tender, about 5 minutes longer.
-
27
Add the frozen peas, if using, the cream, lemon zest, tarragon and remaining 1/4 teaspoon pepper.
-
28
Bring back to a simmer and serve.
