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: Preheat the oven to 450 degrees F
1: In a bowl sift the dry ingredients
2: Cut in the shortening
3: Beat the egg slightly with the milk and add to the dry ingredients
4: Toss on a floured board; knead slightly
5: Roll 1/2-inch thick and cut with a large (3-inch) biscuit cutter
6: With the back of a knife, make a crease just off center on each round
7: Brush with butter, and fold the smaller part over, like Parker House rolls
8: Press the fold gently
9: Bake in the hot oven for 12 to 15 minutes
10: Serve hot
11: Yield: about 8 rolls
12: From: NANNY'S TEXAS TABLE - TEXAS COUNTRY COOKING AT THE HOUGHTON RANCH by Larry Ross, Simon and Schuster, New York
13: 1987
14: ISBN 0-671-62534-9 Shared by: Karin Brewer, Cooking Echo, 4/93 From Gemini's MASSIVE MealMaster collection at www
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