Ingredients
- 435 fat grams per (serving)
- 350 degree oven about
- 105 remove giblets
- 23 approx
- 12 skillet over high heat
- 10 container brussel spro
- 1 measure
- 350 gr mushrooms
- 150 gr bag carrots
- 120 ml water
- 9 gr olive
- 5 gr butter
- 3 gr all purpose flour
- 3 gr chicken-flavor instant bouil
- 1 gr salt
- 1 gr pepper
- 1 gr thyme leaves (dried)
- 1 gr parsley flakes (dried)
- 1 gr salt until golden
from meat juice. Skim 2 Tablespoon. fat from drippings into 3 litre saucepan; skim and discard any remeining fat. In saucepan over high heat, in hot fat, cook mushrooms until tender and golden, stirring occasionally. Stir enough milk into meat juice to measuring to equal 1 cup; stir in flour, chicken bouillon and half tsp salt until blended. Add half cup water to roasting pan; stir to loosen brown bits from bottom of pan. Pour water and brown bits into mushrooms in saucepan. Add meat-juice mixture; cook over high heat, stirring constantly until mixture boils and thickens slightly; boil 1 minute. To serve, arrange vegetables on platter with Cornish hens. Garnish with parsley sprigs. Serve with mushroom gravy.