Name: Fricassee of Game Hen with Creamy Leeks and Vadoum
Cook time: 1 hr
Total time: 1 3/4 hr (not including making vadouvan)
Yield: Makes 6 servings
Ingredients: 2 tablespoons vegetable oil; Backbones and wing tips from 3 Cornish hens; 6 cups cold water; 3 cups chopped reserved leek greens (see below); 1 medium carrot, finely chopped; 1 celery rib, finely chopped; 2 garlic cloves, crushed; 3 large thyme sprigs; 1 whole clove; 1 Turkish or 1/2 California bay leaf; 1/8 teaspoon black peppercorns; 3 Cornish hens, quartered, backbones and wing tips removed with kitchen shears; 2 tablespoons vegetable oil; 6 leeks (about 3 pounds), greens reserved for stock; 1/2 cup dry white wine; 2/3 cup heavy cream; 1/4 cup vadouvan

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Photo by Martyn Thompson

This fricassee couldn't be more French, but its velvety sauce carries the flavor of vadouvan, a South Indian spice blend that has started to crop up on Parisian menus. We find it irresistible.

Cooks' note:

Fricassee can be made 1 day ahead and chilled. Reheat gently.