* Exported from MasterCook *
GAME HENS WITH ROSEMARY AND GARLIC
Recipe By :
Serving Size : 3 Preparation Time :0:00
Categories : Game Hens Poultry
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 Game hens -- halved
3/4 c Olive oil
4 Garlic cloves -- crushed
3 tb Dry sherry
3 ds Tabasco sauce, or to taste
1 tb Fine chopped fresh rosemary
1 Lemon -- juice only
Salt -- or to taste
Freshly ground black -
Pepper -- to taste
Split each bird in half, using either a Chinese
cleaver or poultry shears. Set aside.
Using a very large bowl mix the remaining
ingredients together. Marinate the bird halves in this
mixture for 1 hour, turning often.
Broil in an electric oven 7 or 8 minutes on a side,
or on a charcoal barbecue. I prefer the charcoal, but
be sure the coals are not too hot. Cook to your
preference.
Variation: You can use this same recipe for squab
or quail. Just remember to cut down on the cooking
time according to the size of the bird.
Comments: The smell of rosemary and garlic in the
air always makes me think of the back streets of the
villages on the edge of Rome.
You can have a fine Roman party with this dish.
You can even urge your guests to place themselves on
their sides on cushions and eat with only their
fingers, as they did in ancient Rome. Slaves had to
eat sitting upright, but free citizens reclined.
Recipe Source: THE FRUGAL GOURMET by Jeff Smith
From the 02-12-1992 issue - The Springfield Union-News
Formatted for MasterCook II by: Joe Comiskey
{*Prodigy Service ID # JPMD44A} on 10-06-1995
Re-formatted to Meal Master by: Nancy Filbert
{*Prodigy ID# LRCE87A} Oct. 1995
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