Thursday, October 9, 2014
Main ingredient
2 Cornish hens, halved and backbones removed
2 tbsp (30 ml) butter or margarine, melted
squeeze of lemon juice
salt and pepper to taste
RED WINE SAUCE
backbone from birds
1 tbsp (15 ml) vegetables oil
1 small onion, chopped
¼ cup (60 ml) red grapes, seeded and chopped
¾ cup (185 ml) chicken stock
½ cup (125 ml) dry fruit red wine
¼ tsp (1 ml) thyme
½ small bay leaf
8 red
