Pigeonneaux Paradis Recipe

Name: Pigeonneaux Paradis
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 rock Cornish hens, about 1 1/4 pounds each; 1/2 cup clarified butter; 4 ounces carrots, sliced; 4 ounces onion, sliced; 4 ounces celery, sliced; 2 ounces dry sherry; Freshly ground salt, to taste; Freshly ground white pepper, to taste; 1 1/2 ounces flour; 4 ounces Madeira wine; 16 ounces veal stock; 2 tablespoons red currant jelly; 1 ounce truffle, thinly sliced; 4 ounces red wine; 1 tablespoon lemon juice; 8 ounces seedless green grapes, halved; Finely chopped parsley, to garnish

Servings: persons

4 rock Cornish hens, about 1 1/4 pounds each
1/2 cup clarified butter
4 ounces carrots, sliced
4 ounces onion, sliced
4 ounces celery, sliced
2 ounces dry sherry
Freshly ground salt, to taste
Freshly ground white pepper, to taste
1 1/2 ounces flour
4 ounces Madeira wine
16 ounces veal stock
2 tablespoons red currant jelly
1 ounce truffle, thinly sliced
4 ounces red wine
1 tablespoon lemon juice
8 ounces seedless green grapes, halved
Finely chopped parsley, to garnish

1
Wash inside of hens and dry thoroughly.
2
Cut off wings, chop and reserve.
3
Halve hens by cutting through back of either side of back bone.
4
Preheat oven to 400 degrees F. Heat 1/4 cup clarified butter over high heat in baking dish.
5
Add wing pieces and fry.
6
Stir in carrot, onion and celery and continue to fry.
7
Place hen halves on bed of vegetables and add sherry.
8
Season with salt and white pepper and baste with a little clarified butter.
9
Roast on middle shelf of oven for 45 minutes.
10
Melt scant 1/4 cup clarified butter in saucepan.
11
Stir in flour and cook until it browns, but don't let it burn.
12
Add madiera and veal stock.
13
Stir in jelly and juice from truffle.
14
Bring to a boil, then simmer over low heat for 40 minutes or until hens are cooked.
15
Remove hens to a warm platter.
16
To finish sauce, add red wine and lemon juice to pan.
17
Pour this over vegetables in roasting pan, bring to boil, skim and sieve into clean pan.
18
Discard vegetables.
19
Sprinkle hens with grapes and sliced truffle.
20
Garnish with parsley.
21
Serve with sauce.

399

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 4 rock Cornish hens, about 1 1/4 pounds each, 1/2 cup clarified butter, 4 ounces carrots, sliced, 4 ounces onion, sliced, and more.

Yes, Pigeonneaux Paradis falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Pigeonneaux Paradis

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions