---------- Recipe via Meal-Master (tm) v8.02
 
      Title: GAME HENS IN CHOCOLATE SAUCE
 Categories: Game, Poultry
      Yield: 4 servings
 
           Stephen Ceideburg
      4    Game hens
           Salt, pepper to taste
           Olive oil
      4    Garlic cloves, finely
           -chopped
      1 tb Red wine vinegar
      3 c  Chicken stock
    1/2 c  Dry vermouth
      2    White onions, coarsely
           -chopped
      2    Not-too-ripe Bosc pears,
           -peeled, halved, cored
     12    To 16 whole chestnuts
           -(prepared, from ajar)
      2 oz Bitter chocolate, grated
      8    Triangles of fried bread
           -(see note)
           Raisins, chopped parsley
           -for garnish
 
  This recipe was inspired by one using partridges that
  appeared in "The Taste of Spain," by Camilla Jessel.
  
  Season hens with salt and pepper. Heat a bit of oil in
  a large heavy pan and brown the birds in it on all
  sides. Add garlic to pan and stir until it takes on a
  pale color. Add vinegar, 2 cups of the stock, the
  vermouth and onions and bring to a boil. Lower heat,
  cover tightly and cook gently until birds are very
  tender, about 1 hour.
  
  Heat remaining cup of stock in a pan large enough to
  hold the pear halves. Add pears and poach until barely
  tender; remove with a slotted spoon and keep warm. Add
  chestnuts to poaching liquid and simmer until heated
  through; remove and keep warm.
  
  Remove birds to a heated serving platter or plates.
  Strain cooking liquid, return to heat and add grated
  chocolate, stirring until it is a good sauce
  consistency. Pour over birds and garnish with pears,
  chestnuts, the fried bread, a few raisins and some
  chopped parsley.
  
  Note: To make fried bread, cut crusts from 4 slices of
  white bread, then cut slices diagonally to make 8
  triangles. Fry quickly in a little hot oil until
  golden on both sides. Drain and keep warm.
  
  PER SERVING: 1,090 calories, 86 g protein, 52 g
  carbohy- drate, 58 g fat (17 g saturated), 249 mg
  cholesterol, 367 mg sodium, 3 g fiber.
  
  Jayne Benet writing in the San Francisco Chronicle,
  3/18/92.
  
  Posted by Stephen Ceideburg
 
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