CORNISH HENS NORMANDE

Makes 4 to 6 servings

3 Cornish hens, quartered and backbones removed

Salt, white pepper and cayenne

6 tablespoons butter

2 tablespoons vegetable or olive oil

1/2 cup Calvados

3/4 cup chicken stock

1/4 cup chopped shallots

2 tart apples (such as Granny Smith), peeled, cored and chopped

2 teaspoons fresh thyme leaves (or 1/2 teaspoon dried thyme leaves)

2 egg yolks

1/2 cup heavy cream

Season the hen pieces with salt, white pepper and cayenne. Heat 4 tablespoons of butter and the oil in a large, heavy skillet over medium-high heat. Cook the hen pieces (in batches if necessary) until well browned, about 4 minutes on each side. Warm the Calvados in a small saucepan over low heat, ignite it with a match and carefully pour it, a little at a time, over the hen pieces. Shake the pan gently back and forth until the flame dies. 

Pour in the chicken stock and scrape any browned bits clinging to the bottom of the pan. Set aside.

In a separate saucepan, heat the remaining 2 tablespoons of the butter over medium heat and add the shallots, apples and thyme. Cook, stirring, until the apples are just soft, 4 to 6 minutes. Spread the mixture over the hen pieces in the skillet and, over medium-high heat, bring the stock to a gentle boil. Cover the pan, reduce the heat to medium-low and simmer, basting several times with the pan juices, until the hen pieces are cooked through and the juices run clear, about 20 minutes. 

Transfer the hen pieces to a platter and keep warm by covering loosely with foil.

Strain the contents of the pan through a fine sieve set over a saucepan, pressing down with a wooden spoon to squeeze out all the juices. Skim off any fat that may rise to the surface. Bring the sauce to a gentle boil. Stir occasionally until it reduces to a little over 1/2 cup. 

With a wire whisk, blend the egg yolks and the cream in a bowl and gradually beat in all of the hot sauce, a little at a time. Pour back into the saucepan and cook over medium-low heat until the sauce thickens, 3 to 4 minutes. Adjust seasonings. Pour the sauce over the hen pieces to serve.