Pecans by Kathleen Purvis

Author:Kathleen Purvis
Language: eng
Format: epub
Publisher: The University of North Carolina Press
Published: 2012-06-02T04:00:00+00:00

This dish originated with the great French chef Pierre Franey, but I’ve changed it over the years as it became one of my favorite dishes for a romantic occasion. If I were remaking the lascivious dinner scene from the movie Tom Jones, this is the dish I’d use. You can serve it for four in polite society or save it for two if you’re looking for something that begs to be eaten with your fingers.

MAKES 2–4 SERVINGS

* * *

½ cup finely minced pecans

6 tablespoons unsalted butter, at room temperature, divided

1 tablespoon Cognac or brandy

2 tablespoons Dijon mustard

2 Cornish game hens

4 russet potatoes

Salt and freshly ground black pepper

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