Black Truffle Lined Cornish Game Hens with a Dijon and Black Truffle Cream Sauce by Chef Mollie Anderson
Pre heat oven to 375
1 Cornish Game Hen
1 Black Truffle, sliced
3 T Butter
2 Tablespoons shallot
1/2 c white wine
1 T Garlic
2 T chopped tarragon
1-2 Tablespoons Dijon mustard
1 cup heavy cream
a pinch of cayenne pepper
Salt and pepper to taste
Using your fingers, separate the skin of the Game Hen from the flesh.
Slice the Black and gently stuff the truffle slices under the skin of the hen.
Oil the outside of the bird and liberally salt and pepper. Put into a roasting pan and bake at 375 for about an hour and 15 minutes, until a thermometer reaches above 165 degrees.
When the bird comes out of the over to rest, you can start the sauce.
Add the butter to a sauté pan, when the butter is melted add the shallot and garlic. Let the shallots become translucent and add the white wine. Let the wine reduce and pour in the cream, when the cream becomes a bit thicker you can whisk in the dijon mustard. Add the tarragon and a pinch of cayenne pepper at the end and season with salt and pepper.