Roast Cornish hens stuffed with pork and prunes from Perfect Pairings: A Master Sommelier's Practical Advice for Partnering Wine with Food by Evan Goldstein and Joyce Goldstein

  • celery
  • Cornish hens
  • garlic
  • nutmeg
  • thyme
  • ground pork
  • prunes
  • butter
  • Armagnac
  • yellow onions

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    See recipe for variation.

  • mharriman on January 08, 2021

    The liquor-soaked prunes and pork stuffing made this dish restaurant worthy. Just lovely. I halved everything for two people and found the stuffing fit perfectly in my two hens. Roasting at 500 degrees for 15 minutes before lowering the temperature gave the hens beautiful brown-skins. Hens were juicy and flavorful at end of roasting time prescribed. Substitutions: had to use rum instead of brandy since I was out of brandy. Used dried thyme instead of fresh. Served with lettuce salad and potatoes. As recommended, I paired the dish with merlot. And agree this would be a great dinner party dish. First recipe tried with this cookbook.

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