1. Season fowl inside and out with pepper. 2. Pre-heat the oven to hot. 3. Melt the butter in a frying pan until sizzling, and lightly brown the birds on all sides. 4. Remove from the pan and set aside. 5. Mash the Brie with a fork, and mix with the lemon juice and marjoram. 6. Halve the mix and place each half in the cavity of a bird. 7. Tuck the wings under the birds, but don't close the cavity. 8. Put the birds in a roasting dish, pour the pan juices over and cover loosely with foil. 9. Roast in the center of the oven for 35-40 minutes. 10. Remove the dish from the oven and halve the birds, discarding the spinal bones. 11. Keep the birds warm. 12. Stir the port into the pan juices, on the top of the stove and simmer for 2 or 3 minutes. 13. Add the cream and stirring constantly, reheat without boiling until the sauce is smoothe and well blended. 14. Taste and add the salt if necessary. 15. Spoon the sauce over the birds and serve at once. ---------------------------------------------------------------------------
Nutrition
Ingredients
