Truffled Game Hens, or how to use the truffles you find Jan. 19, 2002
Daniel B. Wheeler
dwheeler at ipns.com
Sun Dec 16 23:52:43 EST 2001
>From NATS Current News, 16:2, April-May 1998
Truffled Game Hens
Game Hens - 1/2 hen/person
Truffles - Tuber gibbosum - 3 (or more) the size of walnuts (for two
hens, about 2 ounces)
Butter - 4 T. softened to near melted (for basting)
Salt and pepper
Thaw the game hens early in the day. In the afternoon, salt and
pepper the cavities and the skin. Then, shave the truffles to thin
slices and slip many good slices between the breast and the skin of
the bird, be generous. Tie the legs together and let sit in the
refrigerator for several hours before roasting time.
Pre-heat the oven to 350 degrees and roast the bird(s) in a covered
pan for 1 hour basting with the melted butter every 15 minutes.
Increase the heat to 400 degrees and roast uncovered for an additional
15 minutes to brown the birds, basting frequently.
Divide the birds in half through the breast bone and serve. Lay on
some Sauce le Gran Marmot and add a generous amount of the sauce on
the side. Accompany with steamed fresh asparagus spears and a pasta
dish (suggestion: herbed angel hair).
Sauce L Gran Marmot
(Ground Hog's Day Sauce)
Tuber gibbosum Truffles - 1/4 C. chopped (use the rejected slices
from the above recipe as some of this)
Sour Cream - 2/3 C.
Dijon mustard (Grey Poupon) - 2 tsp.
Pan drippings or broth from the main course - 1/4 C.
Dry White wine - 1/4 C.
Place chopped truffles, sour cream and mustard in a small (tiny)
sauce pan. Smash the truffles into the other ingredients and mound up
in the pan bottom. Set aside while the main course is cooking (at
least one hour). When the main course is done, add the drippings (or
broth) and the wine, to the prepared ingredients. Stir well and heat
over low heat. Do not boil.
Option: If a thicker sauce is needed (it should be thin), add
arrowroot (no more than 1/2 tsp.) and continue heating until it
Posted as a courtesy by:
Daniel B. Wheeler
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