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: Melt butter in a heavy saucepan over low heat; add flour, stirring until smooth
1: Cook, stirring constantly, 3 to 5 minutes or until lightly browned
2: Add broth, whipping cream and water gradually; cook over medium heat, stirring constantly with a wire whisk, until thickened and bubbly
3: Stir in ham and pepper
4: Yeild 2 1/2 cups
5: Notes: Sauce for Southern style Chiles Rellenos Per serving: 284 Calories; 28g Fat (87% calories from fat); 2g Protein; 8g Carbohydrate; 92mg Cholesterol; 133mg Sodium Posted to FOODWINE Digest 07 Dec 96 Recipe by: Southern Living Best Recipe for 1996/tpogue@idsonline
6: com From: terry pogue <tpogue@IDS2
7: IDSONLINE
8: COM> Date: Sun, 8 Dec 1996 22:58:16 +0100