4 : Hens
2 : Apples
1/2 : c Honey
12 : oz Frozen apple juice*
1 : ts Cinnamon
6 : tb Unalted butter
1 : /2 Teapsoons crumbled dried
-thyme : -thyme
1 : /2 ts Crumbled dried sage
2 : ts Freshly grated lemon zest
1 : ts Salt
4 : 1-1/2-pound cornish hen;
-rinsed : -rinsed and patted, dry
1 : /2 lb Shallots; trimmed and peeled
1 : /2 tb Vegetable oil
1/2 : c Chicken broth
1/2 : c Red wine
1/2 : c Water
2 : ts Cornstarch dissolved in
0: 1
1: Lightly grease a 15 1/2 X 10 1/2 inch jelly roll pan
2: 2
3: Bring water and salt to boil in medium saucepan
4: Sprinkle in cornmeal, whisking to prevent lumps
5: Gently boil about 10 minutes, stirring often, until very thick (a spoon stands up in cornmeal) but still pourable
6: 3
7: Spoon hot cornmeal evenly in pan with a rubber spatula
8: Chill at least 1 hour until firm
9: 4
10: Basil Butter - melt butter with basil and garlic
11: 5
12: Heat oven to 425 F
13: Invert cornmeal on work surface
14: Cut into 35 squares
15: Arrange 1/2 at a time on jelly roll pan
16: Drizzle with basil butter and sprinkle with Parmesan cheese
17: 6
18: Bake 20-25 minutes until edges are crisp
19: Serve hot
20: 35 squares: 30 cal per square Typed and MC Formatted by Martha Hicks and Buster Posted to MC-Recipe Digest V1 #853 by "Nitro_II " <Nitro_II@classic
21: msn
22: com> on Oct 19, 97