CORNISH HENS WITH GRAPES..A JUNIOR LEAGUE FAVORITE

Stylish Entertaining

I was always fascinated by the lovely suppers and cooking styles representative of the Jackson Junior League. There were a few traditional recipes that were as beautiful to serve, as they were scrumptious. This Cornish hen recipe was on of the most flavorful and gorgeous dinners that I remember. It may sound a bit difficult to prepare, but in fact, it was rather easy and enjoyable to assemble! Each cook has their own signature dishes and I will just bet, this may become one of yours when you are entertaining someone special or celebrating a festive occasion! 

CORNISH HENS WITH GRAPES

2 Cornish hens
Salt and Pepper to taste
2 slices bacon
½ cup Cognac
½ cup whipping cream
1 T. butter
2 scallions, minced
1 cup white and red seedless grapes, parboiled in water for 3 minutes
½ cup port wine
Cayenne Pepper
Lemon Juice
Fresh Parsley

Sprinkle Cornish hens with salt and pepper. Cover each breast with half a slice of bacon and roast @ 350 degrees F. for 50-60 minutes. Baste the hens every so often. Remove, cut in half and cover with foil to keep warm. To the pan juices, add Cognac and reduce by half. Then add whipping cream and cook until creamy.

In a saucepan, melt the butter and sauté the scallions for 2 minutes. Add grapes and port. Flame this mixture….stir until the flames die completely. Strain the cream sauce into the pan with grapes and season with salt, cayenne pepper, parsley and lemon juice. Serve each hen on sourdough bread slice, which has been previously buttered and lightly toasted.