The Wisdom Dude’s
Amazingly Delicious
Cornish Game Hen Leftovers
(Hen à la Queen, or
possibly Empress)

For Thanksgiving 2002, the Wisdom Dude cooked Cornish game hens stuffed with a mixture of wild rice, white rice, and mushrooms, with artichokes on the side. It was WONDERFUL! — and perhaps someday, Mother Mary will persuade him to put that recipe up on the Net. There were leftovers, of course. This recipe comes from the use that the Wisdom Dude made of those leftovers. This dish tasted so amazing that Mother Mary made the Dude write down the recipe immediately after dinner, while it was still fresh in his mind.

• breasts of two roasted Cornish game hens
• 1/4 of a red bell pepper, minced
• 6 slices of portabello mushrooms, cut into small chunks
• 4 fresh mushrooms, sliced
• 2 boiled artichoke hearts, cut into small chunks
• 2 tablespoons of sherry
• 1/8 stick of butter (1/2 ounce)
• pinch of saffron
• pinch of monosodium glutamate
• 1 cup milk mixed with 2-1/2 teaspoons of cornstarch
• 1/2 cup heavy cream
• 1 cup chicken stock, strained (in original recipe, this stock was collected from the game hens when they were roasted for Thanksgiving. Do not use boiled bones!)
  
  
• Hungry Jack biscuits, white rice, or pasta

1. Combine butter, sherry, and saffron in large boiler, stirring over medium heat to cook off the alcohol.
2. Add the pepper, mushrooms, and artichoke hearts. Cover and simmer 5 to 10 minutes to extract the liquid.
3. Uncover, add chicken, and stir over medium heat for 5 minutes.
4. Stir in the milk-and-cornstarch mixture after it has been thoroughly mixed.
5. Add the cream and stir until the whole mixture has thickened, about 5 to 7 minutes.
6. Serve over halved Hungry Jack biscuits, white rice, or pasta, depending on what you like. This recipe makes four small portions — which ought to be small, because this is a very rich dish.
   
7. Prepare for whoever eats this to swoon in ecstasy!