Cornish Hens, Shoemaker’s Style from The New Basics Cookbook by Julee Rosso and Sheila Lukins

Name: Cornish Hens, Shoemaker’s Style from The New Basics Cookbook by Julee Rosso and Sheila Lukins
Ingredients: 2 shallots, minced; 3 tablespoons olive oil; 2 Cornish game hens (about 3 pounds total), rinsed well, patted dry, and each cut into 8 pieces; 1 teaspoon salt; Freshly ground black pepper, to taste; ¼ cup unbleached all-purpose flour; 1 tablespoon minced fresh rosemary leaves; 3 sprigs rosemary, cut into 1-inch pieces; 1 teaspoon anchovy paste; ¾ cup homemade beef stock or canned broth; ¾ cup dry white wine; 2 cloves garlic, minced

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We’ve replaced the familiar chicken with Cornish game hens for this gutsy Italian classic. If you have an oval copper baking dish, use that and bring it right to the table from the oven.

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Ingredients

2 shallots, minced
3 tablespoons olive oil
2 Cornish game hens (about 3 pounds total), rinsed well, patted dry, and each cut into 8 pieces
1 teaspoon salt
Freshly ground black pepper, to taste
¼ cup unbleached all-purpose flour
1 tablespoon minced fresh rosemary leaves
3 sprigs rosemary, cut into 1-inch pieces
1 teaspoon anchovy paste
¾ cup homemade beef stock or canned broth
¾ cup dry white wine
2 cloves garlic, minced