It is easy to pull off this fancy looking cornish hen with veloute sauce. Everyone loves miniature food and a cornish hen comes to us in perfect mini form. They are smaller then chickens so they cook faster too and each person gets a whole one to themselves. No fighting over favorite pieces.
- Cook Time
- Prep Time
- 4-8 servings with 1 cup sauce ServingsServings
- 4 Cornish hens
- 1/2 cup olive oil, divided
- 1 tablespoon chopped garlic
- 4 tablespoons chopped fresh herbs (parsley, chives, basil, thyme), divided
- 3 pounds tri-colored baby potatoes
- 1 teaspoon salt, divided
- 1/2 teaspoon black pepper, divided
- 2 tablespoons margarine
- 3 tablespoons allpurpose flour
- 1/4 teaspoon salt
- 1 cup chicken stock
- 1/3 cup soy milk or nondairy creamer
1 Rub Cornish hens with 2 tablespoons fresh herbs, ¼ cup olive oil, chopped garlic, a pinch of salt and ¼ teaspoon black pepper. Marinate for at least an hour.
2 Place on a sheet tray and roast for 20-25 minutes in a 425 preheated oven.
3 While Cornish hens are roasting, bring water to a boil with potatoes, and cook for 15 minutes. Cut in half.
4 Place potatoes, skin side up, in a large frying pan with ¼ cup olive oil. Season with remaining 2 tablespoons of fresh herbs and the rest of the salt and pepper. Cook on medium heat for 4 minutes or until the potatoes turn brown.
5 Serve Cornish hens and pan roasted potatoes with velouté sauce (recipe follows).
1 Melt margarine in saucepan over medium to low heat.
2 Stir in the flour and salt, mixing constantly until well combined.
3 Gradually stir in the chicken stock, bringing to a boil for 2 minutes.
4 Stir constantly.
5 Remove from heat and stir in the soy milk or non-dairy creamer.
Recipe courtesy of Esprit Caterers www.espritevents.com 212 207 3888