Variation on a Theme for Lighter Menus

“I love to cook, so I tried this dish one day when I wanted something unusual,” Sue Johnson writes. “I only eat poultry when I have meat dishes, so trying to come up with something different was a task.”

CORNISH HENS STUFFED

WITH ASPARAGUS MOUSSE

2 (1 1/2-pound) game hens

Salt, pepper

Garlic salt

1/2 cup dry white wine

2 (8- to 10-ounce) packages frozen asparagus, thawed

5 green onions, minced

1 1/3 cups prepared hollandaise sauce

1/3 cup grated Parmesan cheese

1/2 cup minced parsley

Season game hens to taste with salt, pepper and garlic salt. Place in roasting pan with wine. Roast at 350 degrees about 1 hour or until golden brown and done, basting with wine occasionally.

While hens are roasting, prepare mousse. Cook asparagus with green onions according to package directions until tender. Drain vegetables in colander, pat dry or squeeze out excess moisture. Process in blender or food processor to desired smoothness (if needed, add small amount of hollandaise sauce when pureeing). Combine with hollandaise sauce in saucepan and keep warm.

Remove cooked hens from oven and fill with asparagus mousse. Serve remaining mousse on side as sauce. Sprinkle top with cheese and set under broiler until cheese browns lightly. Serve hot, garnished with minced parsley. Makes 4 servings.

Note: Extra mousse may be used in 2 more game hens, if desired.

--SUE JOHNSON

La Habra

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