* Crossposted from: RECIPES
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Roast Game Hen On Capellini And Spring Vegetables
 Categories: Poultry
      Yield: 4 servings
 
      4    20 oz Cornish Game Hens
      1 tb Olive oil
      3 tb Olive oil
      1 tb Champagne vinegar
      2 tb Snipped fresh basil
      1 tb Dijon style mustard
    1/4 c  Whipping cream
      2 md Yellow summer squash cut
           Into julienned strips
      2 md Zucchini cut into julienned
           Strips
      1 md Carrot cut into julienned
           Strips
      1 tb Olive oil
      3    Cloves garlic minced
      1 tb Finely chopped shallots
      1 tb Snipped fresh basil
    1/4 ts Salt
    1/4 ts Cracked black pepper
      4 oz Dried capellini or angel
           Hair pasta cooked and
           Drained
 
  Wash hens and pat dry.  Cut each into 3 pieces remove each breast in 1
  piece then cut off thight leg portions.  Since backs and wings won't
  be used,  store them for future use.  Place hen breast and thigh
  pieces on rack in shallow roasting pan.  Brush with one tablespoon
  olive oil. Roast at 375 for 45 to 60 minutes or until tender and no
  pink remains. Meanwhile for basil vinaigrette in blender container or
  food processor bowl combine the 3 tablespoons olive oil, champagne
  vinegar and 2 tablespoons basil and mustard.  Blend or process until
  combined. Add whipping cream. Blend or process until smooth and set
  aside. In a large skillet cook julienne cut vegetables in 1 tb olive
  oil 1 minute over medium heat.  Add garlic, shallots, and 1 tb basil,
  salt and pepper.  Add capellini and toss. Cook until heated through.
  To serve place pasta mixture on individual serving plates and arrange
  hen pieces on top. Garnish with basil vinaigrette, fresh basil and
  tomato roses if desired. Makes 4 servings
 
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These recipes shared by Eleanor Creighton Halifax Nova Scotia via Mealmaster
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