| 1 | *this recipe, to be baked in a clay pot, is made in several stages. |
| 2 | In fact, the game hen can be deboned the day before it is cooked. |
| 3 | Use the bones for stock, as dirested and prepare the stuffing for the hens the day they are to be cooked. |
| 4 | Make the clay for sealing before stuffing the hens. |
| 5 | Deboning the game hen: using a sharp boning knife, split the hen from the buttuckes to the neck. |
| 6 | The deboining is easier if the hen is split on one side of the backbone, not down the middle. |
| 7 | Lay the hen flat on the board to expose the backbone and rib cage. |
| 8 | Pull out the cartiledge in center. |
| 9 | Carefully pull the rib cage out, working the knife between the rib and the flesh. |
| 10 | Also remove the wishbone. |
| 11 | Do not remove bone from the wings or thighs or legs. |
| 12 | Wash and dry hens and refrigerate, covered, until ready to use. |
| 13 | Game hen stock: press the onion, cut side down, on a hot surface until well browned, place onion and bones in baking pan and bake at 350 °F for 20 minutes. |
| 14 | Combine celery, water, bouillon, and baked bones in a saucepot. |
| 15 | Boil, uncovered, to reduce liquid to ? |
| 16 | Set aside. |
| 17 | Veloute sauce: heat butter in small saucepan and blend in flour. |
| 18 | Stir in stock gradually. |
| 19 | Cook and stir with a whisk until thickened and smooth. |
| 20 | Ass remaining ingredients, set aside. |
| 21 | Stuffing for game hens: put bread slices in blender or food processor with steel blade and process to make medium crumbs. |
| 22 | Set aside. |
| 23 | Remove skins from the sausage and crumble. |
| 24 | Fry in a skillet until browned. |
| 25 | Add celery and onions and continue cooking until celery and onions are tender. |
| 26 | Add bread crumbs and remaining ingredients and mix throughly. |
| 27 | Set aside. |
| 28 | Clay for sealing pots: mix dry ingredients. |
| 29 | Mix food colouring with ater. |
| 30 | Gradually stir into the flour mixture until it reaches the consistancy of a biscuit batter. |
| 31 | Mix well and set aside. |
| 32 | To assemble the dish: spread hens out flat, sink sides down. |
| 33 | Divide stuffing between hens, shaping stuffing into balls. |
| 34 | Bring hens up around the stuffing and shape into a ball. |
| 35 | Heat veloute sauce and pour into the clay pot. |
| 36 | Lay hens, breast side up, into veloute sauce. |
| 37 | Cut each sausage into 3 pieces and place around hens. |
| 38 | Cover and seal edges of pot with clay. |
| 39 | Bake in a 350 degree oven for 1 hour. |
