Gélinotte à La Creme

Hazel Hen With Cream

Method

Although hazel hens are comparatively cheap, they are considered a great delicacy in France, and have much the same flavour as grouse, to which they are closely related.

This recipe is a very simple one. The hazel hen is roasted, but basted frequently with 2 or 3 tablespoons of melted butter and 1 or 2 of cream, to which a little lemon juice has been added. And for serving, this sauce is poured over the bird.

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