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4 Cornish game hens, split in 1/2
2 onions, quartered
2 bay leaves
12 peppercorns
2 small carrots, sliced
2 stalks celery, sliced
2 tsp salt
8 tbs margarine
1 tsp thyme
1/2 tsp rosemary
1/2 cups chopped mushrooms
4 tbs flour
4 tbs black walnut meats, finely chopped
Place hens in a large pot and barely cover with
water. Add bay leaf, onion, carrot, celery, salt, and peppercorns. Bring to rolling boil, turn down heat and simmer for about 30 minutes.
Remove birds from broth and reserve broth. Using a large skillet, sauté
the birds in 4 tbs of margarine until golden. Place birds into Dutch oven, sprinkle
with thyme and rosemary and bake slow for 30 minutes. Bring broth to rolling
boil and cook down to 4 cups. Sauté mushrooms in large skillet with remaining
margarine. Add broth and flour. Stir
well. Add chopped 1walnuts. Serve
with birds over cooked brown rice.
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