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Chicago cookbook, 1930s?
Page 72
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Rock Cornish Hen 4 Rock Cornish Hen (split or left whole) salt pepper and paprika 1/4 # Butter 2 medium onions chopped fine (about 1 cup) 1 cup Brandy 2 Tablespoon flour 1 pt (2 cups) sour cream. Sprinkle both sides of birds with seasoning Melt Butter in a large skillet, add onions, then hens Saute gently on both sides (medium heat) until Browned on both sides. add brandy cover and simmer about 10 minutes or until hens are tender Remove to a warm platter Blend flour into pan liquid. Cook over med heat stirring until thickened Blend in Sour Cream Heat gently, but do not boil Serve with Hens Prepare peach halves. sprinkle each with curry Pow. Place a little butter in each peach. broil until butter bubbles top with a teaspoon of currant Jelly
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Rock Cornish Hen 4 Rock Cornish Hen (split or left whole) salt pepper and paprika 1/4 # Butter 2 medium onions chopped fine (about 1 cup) 1 cup Brandy 2 Tablespoon flour 1 pt (2 cups) sour cream. Sprinkle both sides of birds with seasoning Melt Butter in a large skillet, add onions, then hens Saute gently on both sides (medium heat) until Browned on both sides. add brandy cover and simmer about 10 minutes or until hens are tender Remove to a warm platter Blend flour into pan liquid. Cook over med heat stirring until thickened Blend in Sour Cream Heat gently, but do not boil Serve with Hens Prepare peach halves. sprinkle each with curry Pow. Place a little butter in each peach. broil until butter bubbles top with a teaspoon of currant Jelly
Szathmary Culinary Manuscripts and Cookbooks
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