Preheat oven to 400 degrees. Season inside and out of Cornish hens. In a bowl combine mushrooms, onions, carrots, peas, 1 tablespoon olive oil, and salt and pepper to taste. Stuff vegetables into cavity of each bird to full capacity. Drizzle hens with remaining oil. Criss-cross 2 bacon slices across each hen, tucking ends under birds to keep in place. Place hens on a roasting rack in a roasting pan and pour chicken stock in bottom of pan. Roast hens 45 minutes to 1 hour or until an instant reading thermometer inserted in thickest part registers 170 degrees. Allow hens to rest, loosely covered with foil, for at least 10 minutes while you finish sauce. Bring sauce to a boil in roasting pan, scraping bottom of pan to incorporate any drippings; season to taste with salt and pepper. To serve, drizzle hens with sauce. This recipe yields 2 servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2138 broadcast 04-22-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - firstname.lastname@example.org ~or- MAD-SQUAD@prodigy.net 04-23-1997 Recipe by: Emeril Lagasse
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|Serving Size: 1 Serving (1984g)|
|Recipe Makes: 2|
|Calories from Fat: 769 (49%)|
|Amt Per Serving||% DV|
|Total Fat 85.5g||114 %|
|Saturated Fat 24.6g||123 %|
|Monounsaturated Fat 38.7g|
|Polyunsanturated Fat 14.4g|
|Cholesterol 399mg||123 %|
|Sodium 1758.6mg||61 %|
|Potassium 3422.3mg||90 %|
|Total Carbohydrate 105.2g||31 %|
|Dietary Fiber 12.9g||52 %|
|Sugars, other 92.3g|
|Protein 96.8g||138 %|
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Calories per serving: 1583
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