Preparation:

SAUCE In skillet, melt butter over medium heat; cook mushrooms, leek and garlic for 3 minutes. Let cool to room temperature.

Meanwhile, stir together bread, cream, basil, sherry and egg; add to cooled mushroom mixture. Using kitchen shears, remove backbones from hens by cutting along each side. Bend legs back to sever joints. Ease boning knife between ribs and meat. Holding bones with left hand, use short strokes to cut meat from rib cage of each Cornish hen.

Using kitchen shears, snip rib cage free from body at collarbone. Lay hens, skin side down, on work surface; mound 1/2 cup bread mixture in centre of each breast.

Shape hen into original shape to enclose stuffing. Holding skin together with 1 hand, secure with poultry pin. Plump birds to form round shape; fold wings underneath and tie legs together. Place hens on rack in roasting pan; brush with melted butter. Sprinkle with salt and pepper. Bake in 375F 190C oven for about 45-55 minutes or just until juices run clear when hens are pierced.

Transfer hens to warm platter; tent with foil. Sauce: In roasting pan, bring cooking juices to boil over medium-high heat. Add shallots and garlic; simmer, stirring, for 5 minutes or until softened.

Sprinkle with flour; cook, stirring, for 1 minute or until thickened. Whisk in chicken stock and sherry; bring to boil. Simmer for 5 minutes or until sauce coats back of spoon. Strain sauce; serve with Cornish hens.

Servings:
Source: Anne Desjardin, Co-owner L'Eau la Bouche Restaurant and Hotel
Submitted by: Recipe Group Member
Date: Dec 22, 1996

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