First we had to clarify the butter, which means melting it until is separates and then you skim of the foam and shift out just the clear liquid not the white liquid at the bottom. We used the clear liquid to saute bread slices on each side. They came out crisp and brown. We then boiled bacon for ten minutes. We grounded the bacon with the chicken livers, and port wine and spread it on top the bread.
Next we sauteed mushrooms with shallots, butter and port wine and then set them aside. I rubbed the cavity of the game hens with shallots, butter, garlic, and tarragon. Dried the outside and wrapped them with the rest of the boiled bacon. They went in the roasting pan with oil and butter then into the oven. The recipe said we had to baste the hens every five to seven minutes and they cooked for about 45 minutes. This took some time. When they were done. I took tablespoons of the broth and cooked it with more shallots and port wine and chicken stock and made a reduction.
We then toasted the bread and liver in the oven for a minute and heated the mushroom saute. The bread goes on a plate with the hens on top, mushrooms around and reduction sauce on top. Now its ready to serve.
What I learned was that I needed alot of butter, smaller hens, and alot of port wine, but they were very good and since our game hens were larger we had plenty of left overs.
The chicken was very good, but I have decided I am not a big fan of chicken livers pate.
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