HORS D'OQEUVRES

1/2 pound chicken livers 2 tablespoons butter
Sliced bacon Salt and pepper

Cook chicken livers seasoned with salt and pepper in butter until cooked. Wrap each liver with
slice of bacon and fasten with toothpick. Ten minutes before serving remove from refrigerator and
broil until bacon is crisp. Serve hot speared with toothpicks.

PATE OF CHICKEN LIVER

pound chicken livers
teaspoon salt
clove garlic
pound butter

teaspoon Worcestershire sauce
drops tabasco sauce
tablespoon brandy, optional
ounces sherry

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N—Nb —

Simmer chicken livers with salt and garlic in a little water until tender. Drain. Cool. Put livers
through food chopper. Cream butter. Add livers and seasonings. Cream well. Refrigerate.
Note: Chopped truffles and some anchovy paste add flavor.

CORNISH HENS: DUCKS

CORNISH HENS

4 (1 pound) Cornish hens 1/2 cup chopped onion
Salt and pepper 1 can consomme less 1/4 cup ( for
8 ounces herb-seasoned stuffing glaze)
1 tablespoon sage 1/4 cup butter
1 cup chopped celery

Season hens inside and out with salt and pepper. Mix stuffing, sage, onion and celery. Add 1/4
cup butter to consomme (less 1/4 cup) and heat. Stir into the stuffing. Toss lightly. Stuff hens.
(Bake any leftover stuffing in a foil package.) Place birds, breast side up, on rack in shallow
pan. Roast in hot oven, 400 deg. F., for 1 hour, or until leg rotates easily in joint. Baste very
often during the last 15 minutes of cooking with 1/4 cup consomme mixed with 1/4 cup corn syrup.
Makes 4 servings.

DUCK HAWAIIAN

1 duckling 1/4 cup mushroom liquid and water
2 tablespoons oil 1 green pepper, cut in 1-1/2 inch
1 clove garlic, finely minced pieces
1/3 cup brown sugar 4 slices pineapple, quartered
2 tablespoons soy sauce 4 medium carrots, cut in 1/2 inch
1/3 cup lemon juice diagonal slices
1 cup pineapple juice 1 can (3 ounce) button mushrooms

2 tablespoons cornstarch

Cut duckling into serving size pieces; remove skin. Brown on all sides in heated oil. Mix garlic,
brown sugar, soy sauce, lemon and pineapple juices. Cover; simmer until duckling is tender,
about 45 minutes. Mix mushroom liquid and water with cornstarch to make smooth paste. Stir
into sauce in pan; cook until transparent. Add green pepper, pineapple, carrots and mushrooms;
cover; cook slowly until vegetables are tender but still crisp, about 10 minutes. Serves 4.
Serve with steamed rice, green beans with slivered almonds, tossed green salad, crusty bread,
mint sherbet, and crisp coconut cookies.

ROAST DUCK

Rub duck with crushed garlic, if desired. Season cavity with salt. Fill cavity with chopped apple
and orange or dried fruit or apple and celery. Truss. Prick skin. Roast on rack in uncovered
pan, in slow oven, 325 deg. F., for 20 to 30 minutes per pound. Baste every 10 minutes with hot
orange juice or chicken stock. Thicken the drippings (drain off fat) with flour and use chicken
stock for gravy liquid.

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