Roasted Cornish Game Hen
Meyer Lemon, Fennel, Olive, Garlic
Meyer Lemon Cream Fraiche “Gravy”
Last week, looking for inspiration for the main course to be served at A Foodie Christmas Dinner Party using in-season Meyer lemons, I googled “cornish game hen meyer lemon” and discovered a fabulous yet simple recipe for a crowd by Robert Gauthier on the Los Angeles Times site here.
Since our meal was to be several courses and the fresh Cornish game hens weighed almost two pounds apiece, I had the butcher slice them lengthwise so each guest would enjoy half a hen. We slipped thinly sliced Meyer lemon under the skin and roasted them over sliced fennel, mixed olives, thyme, garlic and more Meyer lemons. The sauce was a pan gravy with tangy creme fraiche and brightened Meyer lemon juice.