Cornish Hen Smitane
1 cp finely chopped onions
2 tsp vinegar
2 cps brown gravy or beef stock
2 tbsp commercial sour cream
4 tbsp brandy
1 cp sliced mushrooms
1/4 cp seedless raisins
4 whole Cornish hens, about 1 1/4 lbs each
salt and pepper
2 tbsp melted butter
2 tbsp white wine
Author's Note: I am indebted to M. Rigo Quattrini of New York's famed Res-
taurant Laurent for this recipe. Cornish hen is a plump-breasted
bird which is a cross between game and domestic flowl. Young
broilers may be substituted, but they have a blander flavor and
1 - Make the sauce ahead and keep it hot in a double boiler. Or better yet
prepare a day ahead and reheat at the table in a chafing dish.
2 - Brown onions in vinegar, add gravy or beef stock and sour cream.
3 - Let cook for at least and hour.
4 - Strain sauce, add brandy, mushrooms and raisins.
5 - Reserve.
6 - About 40 minutes before serving, sprinkle birds with salt, pepper, butter, and wine.
7 - Bake them in 350 degree F. oven in coverec casserole until tender, about 35 minutes.
8 - Turn them several times to baste.
9 - Serve each bird over a bed of plain boiled wild rice and divide hot sauce equally over each one.