Estimated Nutrition (whole recipe, rough)
Counts 11 of 12 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Butter | 1 tbsp (14g) | 102 |
| Onion | 1 medium (110g) | 44 |
| Black Walnut | 1 walnut half (4g) | 26 |
| Carrot | 1 medium (61g) | 25 |
| Mushrooms | 1/2 cup sliced (35g) | 15 |
| Celery | 1 stalk (40g) | 6 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Rosemary | 1 tsp dried (1.2g) | 4 |
| Bay Leaf | 1 leaf (0.6g) | 2 |
| Salt | 1 tsp (6g) | 0 |
| Meat | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 4 x Cornish game hens, split in 1/2
- 2 x onions, quartered
- 2 x bay leaves
- 12 x peppercorns
- 2 sm carrots, sliced
- 2 stalk celery, sliced
- 2 tsp salt
- 8 tbl margarine
- 1 tsp thyme
- 1/2 tsp rosemary
- 1/2 cup chopped mushrooms
- 4 tbl flour
- 4 tbl black walnut meats, finely chopped
- =
Directions
Place hens in a large pot and barely cover with water.
Add bay leaf, onion, carrot, celery, salt, and peppercorns.
Bring to rolling boil, turn down heat and simmer for about 30 minutes.
Remove birds from broth and reserve broth.
Using a large skillet, saute the birds in 4 tbs of margarine until golden.
Place birds into Dutch oven, sprinkle with thyme and rosemary and bake slow for 30 minutes.
Bring broth to rolling boil and cook down to 4 cups.
Saute mushrooms in large skillet with remaining margarine.
Add broth and flour.
Stir well.
Add chopped 1walnuts.
Serve with birds over cooked brown rice.