-
1
Bone the gamehens without removing legs or wings (optional).
-
2
Cook the mushroooms slowly in butter, with the spring onions,for 3 minutes.
-
3
Add the rice with the nuts.
-
4
Bind with the beaten egg and season to taste with salt and pepper.
-
5
Lay the gamehens, skin side down, flat on the tabletop.
-
6
Divide the stuffing between them and sew them up using cotton or very fine string.
-
7
Heat the oil in a flame-proof casserole, add the butter and when foaming, add the gamehens two at a time and brown lightly all over.
-
8
Remove to a plate.
-
9
Add the onion, carrot, and celery to the pan and fry til lightly browned.
-
10
Set the gamehens on top of the veggies.
-
11
Add the chicken stock, bay leaf, salt and pepper.
-
12
Bring up to a boil and simmer 40 to 50 minutes.
-
13
When the game hens are done, remove to a warm serving plate.
-
14
Remove the string or cotton.
-
15
Skim the fat from the top of the cooking juices.
-
16
Strain the sauce with a little mirepoix, into a clean saucepan.
-
17
Boil rapidly to a syrupy consistency.
-
18
(Check that the sauce is not too strong.
-
19
If necessary,add a little buerre marie to thicken it.)
-
20
Taste and season.
-
21
Arrange the gamehens on a warm serving plate.
-
22
Garnish with watercress.
-
23
Heat the sauce and pour into a large warm sauce boat.
-
24
Serve the sauce separately.
