- 2 whole Rock Cornish hens
- 90 mL red pepper jelly 6 tablespoons
- 15 mL butter 1 tablespoon
- 15 mL olive oil 1 tablespoon
Coarse salt dough
- 500 mL coarse salt 2 cups
- 650 mL flour 2 5/8 cups
- 4 egg whites
- 200 mL water 3/4 cup
- 1,25 mL dry thyme or rosemary 1/4 teaspoon
- Glaze (egg + water)
1) In a skillet, melt butter with olive and sear hens on both sides of the breast.
2) Coat hens entirely with red pepper jelly. Season with pepper.
* Do not salt the hens.
3) Combine all the ingredients in a bowl. Using a rolling pin, roll out half of the dough to a thickness of 5 mm (1/4 in).
4) Cut out two ovals slightly larger than the size of the hens and place one hen on each rolled-out sheet of dough.
5) Divide the remaining dough into two equal parts.
6) Roll out and cover the hens, sealing the two sheets of dough together. If the dough breaks, patch it with small pieces,
smoothing the surface with your fingers and a little water.
7) Brush with the glaze and cook in a preheated 180°C (350°F) oven for approximately 40 minutes.
8) When ready to serve, break the dough and remove the hens.
*Do not eat the dough.
Stephane Charpentier - Auberge West Brome
The recipe is from the book: “Flavours of a region: Eastern Townships”, by Michèle Foreman. (2007)