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Ingredients
- 2/3 c. Devonshire Royal cream
- 2 tbsp. lemon juice
- 1/2 teaspoon salt
- 4 Cornish game hens
- 16 seedless grapes
- 1/3 c. butter
- 2 teaspoon Dijon mustard
- 1/4 teaspoon grnd cinnamon
- 1 apple, peeled and quartered
- 1/2 c. half and half
Directions
- Preheat oven to 375 degrees. In a small saucepan combine Devonshire Royal Cream, butter, lemon juice, mustard, salt, and cinnamon. Cook over medium heat, stirring constantly, just till mix comes to a boil. Remove sauce from heat and set aside.
- Remove giblets from hens. Rinse hens in cool water; dry well. Season cavities with salt and pepper. Fill each cavity with an apple quarter and about 4 grapes. Truss or possibly skewer legs. Lightly oil a shallow baking pan. Arrange hens breast side up in pan. Brush hens with Devonshire sauce. Roast 30 min; brush with sauce again and continue roasting about 30 min. When done, remove trussing or possibly skewers.
- TO MAKE THE SAUCE: Drain off fat from pan drippings. Scrape drippings into saucepan containing Devonshire cream sauce. Add in half and half. Stir over medium heat till warmed through. Adjust seasonings if necessary. Spoon sauce over hens.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 3119g | |
| Calories 3750 | |
| Calories from Fat 1729 | 46% |
| Total Fat 193.9g | 242% |
| Saturated Fat 80.45g | 322% |
| Trans Fat 0.0g | |
| Cholesterol 1035mg | 345% |
| Sodium 2301mg | 96% |
| Potassium 5973mg | 171% |
| Total Carbs 375.06g | 100% |
| Dietary Fiber 19.8g | 66% |
| Sugars 313.19g | 209% |
| Protein 159.68g | 255% |
