Poached Rock Cornish Game Hens

Name: Poached Rock Cornish Game Hens
Cuisine: French
Ingredients: 3 rock Cornish game hens; 3 tablespoons unsalted butter; Salt; Pepper from the mill; Olive oil as needed; 4 quarts water; 2 large carrots, cut into brunoise; 3 leeks, white part only, well washed and cut into brunoise; One 2-inch-long piece daikon, peeled and cut into brunoise; 1 celery rib, cut into brunoise; 1 cup best chicken or veal stock or other stock of your choice; 1 cup best chicken or veal stock or other stock of your choice; ⅓ cup heavy cream; 1 tablespoon Chinese oyster sauce; 2 tablespoons grapeseed or pure olive oil; 2 tablespoons grapeseed or pure olive oil; ½ pound small chanterelle mushrooms; 1 red bell pepper, seeded and cut into strips ½ inch wide, then into diamonds; 1 small bok choy, ribs and leaves coarsely slivered; 1 small bok choy, ribs and leaves coarsely slivered; Cilantro leaves

Preparation info

FFR—
6
servings

Difficulty
Easy

Appears in

The New Making of a Cook

By Madeleine Kamman

Published 1997

About

Start this preparation several hours before you begin the cooking to allow the flesh of the bird to become infused with the taste of the cilantro.

Ingredients

3 rock Cornish game hens
3 tablespoons unsalted butter
1 tablespoon

Europe
France
Main course

Method

Wash the game hens thoroughly inside and out and pat completely dry.

Mash together 3 tablespoons butter, the pasilla, 2 tablespoons of the cilantro, and salt and pepper to taste into a soft compound butter. Divide the mixture into 6 equal portions. Slip a portion under the skin on each side of each bird, and massage them so the compound butter covers the top of each breast and leg. Salt