GAME HENS IN CHOCOLATE SAUCE

      Title: GAME HENS IN CHOCOLATE SAUCE
  Categories: Game, Poultry
       Yield: 4 Servings
  
            Stephen Ceideburg
       4    Game hens
            Salt, pepper to taste
            Olive oil
       4    Garlic cloves, finely
            -chopped
       1 tb Red wine vinegar
       3 c  Chicken stock
     1/2 c  Dry vermouth
       2    White onions, coarsely
            -chopped
       2    Not-too-ripe Bosc pears,
            -peeled, halved, cored
      12    To 16 whole chestnuts
            -(prepared, from ajar)
       2 oz Bitter chocolate, grated
       8    Triangles of fried bread
            -(see note)
            Raisins, chopped parsley
            -for garnish
  
   This recipe was inspired by one using partridges that appeared in "The
   Taste of Spain," by Camilla Jessel.
   
   Season hens with salt and pepper. Heat a bit of oil in a large heavy
   pan and brown the birds in it on all sides. Add garlic to pan and
   stir until it takes on a pale color. Add vinegar, 2 cups of the
   stock, the vermouth and onions and bring to a boil. Lower heat, cover
   tightly and cook gently until birds are very tender, about 1 hour.
   
   Heat remaining cup of stock in a pan large enough to hold the pear
   halves. Add pears and poach until barely tender; remove with a
   slotted spoon and keep warm. Add chestnuts to poaching liquid and
   simmer until heated through; remove and keep warm.
   
   Remove birds to a heated serving platter or plates. Strain cooking
   liquid, return to heat and add grated chocolate, stirring until it is
   a good sauce consistency. Pour over birds and garnish with pears,
   chestnuts, the fried bread, a few raisins and some chopped parsley.
   
   Note: To make fried bread, cut crusts from 4 slices of white bread,
   then cut slices diagonally to make 8 triangles. Fry quickly in a
   little hot oil until golden on both sides. Drain and keep warm.
   
   PER SERVING: 1,090 calories, 86 g protein, 52 g carbohy- drate, 58 g
   fat (17 g saturated), 249 mg cholesterol, 367 mg sodium, 3 g fiber.
   
   Jayne Benet writing in the San Francisco Chronicle, 3/18/92.
   
   Posted by Stephen Ceideburg
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