CRISPY CORNISH A LA BLEU

Serves 2

There are easily 50 varieties of blue vein cheeses for sale in this country. Probably the most famous are the French Roqueforta, the Italian Gorgonzola, the English Stilton, and the American Treasure Cavea. Personally, I like the American varieties best.

2 fresh Cornish game hens

Oil for deep frying

1/2 cup mayonnaise

1/4 cup sour cream

1/4 cup minced onion

1/4 cup crumbled bleu cheese

1 small clove garlic, minced

Celery sticks

Cut hens into 8 pieces each. Fry in deep hot oil at 3750F, turning once, until golden brown on both sides, about ten minutes. Drain well on paper towels. Refrigerate if not serving right away.

In a small bowl combine remaining ingredients except celery. Cover and chill. Serve hens warm, at room temperature or cold with bleu cheese dip and celery sticks.

Chicken Recipes – The Perdue Chicken Cookbook

Copyright (C) by Mitzi Perdue – Used with Permission

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