Baked Cornish Hens Vacherie
6 Cornish game hens 1 tablespoon hot pepper sauce salt to taste 2 teaspoons dried thyme cracked black pepper to taste 2 teaspoons dried basil 3 tablespoons garlic, chopped paprika for color 1 1/3 tablespoons green peppercorns 1 ounce dry white wine 2 tablespoons Worcestershire sauce 1/4 cup parsley, chopped 1/2 pound butter, melted
Preheat oven to 350F. Split hens in two and remove back bone and wing tips. Season hens well on all sides using salt, pepper and garlic. Using a sharp paring knife, cut small pockets in breasts and thighs of each hen. Insert green peppercorns in each pocket and place on baking sheet, skin side up. Coat each bird well with Worcestershire, hot sauce, melted butter, thyme, basil and paprika. Add additional salt and pepper if necessary. Pour excess butter and white wine in bottom of baking pan and place in oven. Bake for 30 minutes, basting occasionally with drippings. Hens will be cooked when legs separate easily from thighs. Remove from oven, place hens on serving platter and keep warm. Add chopped parsley to pan drippings, blend well into sauce and pour over Cornish hens. Serves 6. |