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1
** - mix butter and flour to a paste.
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2
Have your butcher thaw Cornish hens if frozen.
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3
Remove legs and wings.
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4
Cut back from breasts; skin and bone breasts.
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5
Cut each breast in half.
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6
(Use legs for another meal.
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7
The backs and wings make a fine stock or soup.)
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8
Season breasts lightly with salt and pepper and dredge lightly with flour, pressing flour into breasts so that they are completely coated.
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9
Shake off excess flour.
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10
Melt the butter and shortening in a large heavy skillet over moderate heat and cook the breasts lightly, a few at a time, removing them as they turn firm and golden.
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11
When all are done, pour off and discard the cooking fat.
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12
Return the breasts to the skillet and place it over medium-high heat.
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13
Pour in the cognac and ignite.
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14
Using a pronged kitchen fork, turn the breasts in the flames for a few seconds, then remove the skillet from the heat until the flames subside.
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15
Add the chicken stock, tarragon, and thyme.
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16
Let simmer for 10 to 15 minutes, or until breasts are tender.
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17
Remove them to a heated platter.
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18
Reduce the cooking liquid to about half, then stir in the cream.
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19
Add butter-flour mixture and cook the sauce over low heat until smooth and thick.
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20
Correct seasonings with salt and stir in the parsley.
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21
Pour some of the sauce over the breasts.
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22
Serve remaining sauce separately.
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23
Serve with wild rice.
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24
*** WILD RICE *** Place rice in a saucepan and cover by about 3 inches with cold water.
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25
Place over medium heat and bring to full boil.
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26
Remove pot from heat, let rice settle to bottom of pan, then gently pour off water.
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27
Again cover rice with water.
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28
Add salt and butter and let simmer until tender, usually about 30 minutes, depending on brand of rice.
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29
Drain into colander.
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30
Place colander over a pan of simmering water to keep hot until time to serve.
