CORNISH HEN: Stewed apples and apple liqueur in a delcious sauce makes this a wonderful dish to enjoy.

ROAST CORNISH HEN OR BABY PHEASANT:



2 Cornish hens or baby pheasants, about 2 lbs each in weight

salt & pepper to taste

½ cup whipping cream

2 + tsp. marjoram

½ cup melted butter

6 apples, peeled, cored and quartered

½ cup water

¼ cup Calvados liqueur, heated

lemon juice



Preheat oven to 450 degrees F. Rinse and pat dry Cornish hens/pheasants. Season the birds thoroughly with salt and pepper to taste and rub each cavity with ½ tsp. marjoram. Arrange birds on rack in a roasting pan and roast for 15 minutes, basting often with melted butter.

Reduce temperature to 375 degrees F and start basting birds with the water. Roast for 10 minutes more, basting with water from time to time. When done, the birds should be brown and crisp. Drain off fat from pan and keep birds warm in the roasting pan.

Put apples in saucepan over medium heat and toss them with lemon juice. Add liqueur and ignite to flambé, shaking pan until flames dies down. Add 1 tsp or more marjoram and a bit of salt to taste to the apples and simmer for 5 minutes more. Add cream and simmer 5 to 10 minutes more.

Pour sauce over the birds and let stand in a 300 degrees F oven for 15 minutes.

Carve hens/pheasants in half and arrange them on a heated serving platter to serve with the sauce.