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This impressive entrée smells absolutely delicious and will look so impressive when you bring it to the table! Crispy breaded cornish hens with a mustard-wine sauce.
2 cups Gefen Seasoned Bread Crumbs
1 tablespoon dry mustard
1/2 teaspoon salt
1/4 teaspoon ground Gefen Pepper
4 Cornish hens, halved lengthwise, backbone removed
1 stick (8 tablespoons) margarine, melted
1/2 cup Baron Herzog Chenin Blanc or other dry white wine
1 tablespoon Haddar Dijon Mustard
1/4 cup water
Preheat oven to 425 degrees Fahrenheit.
In a shallow dish, combine bread crumbs, dry mustard, salt, and pepper.
Dip hens into melted margarine and roll in the bread crumb mixture.
Place hens in a greased nine- by 13-inch baking dish. Bake for 30 minutes, basting once with remaining margarine.
Meanwhile, prepare the sauce. In a small saucepan, combine wine, mustard, and water.
Boil over high heat until reduced to 1/2 cup. Serve over hens.
Photography and Styling by Chavi Feldman Food Prep by Chaya Ruchie Schwartz
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