Cornish Games Hens With Mustard Cream & Mushrooms

1. 1

   Remove giblets from hens and discard or reserve for another use.

2. 2

   Cut hens in half, removing the backbone (discard); sprinkle halves with salt and pepper and place, skin side down, about an inch apart in a shallow roasting pan.

3. 3

   In a small bowl, combine butter and dry mustard, stirring until well blended.

4. 4

   Bake birds in a 400u00b0oven for 30 minutes, basting with mustard-butter mixture, using it all; turn hen halves skin side up and add mushrooms, turning them in the drippings; return birds to the oven and bake for 30-40 more minutes or until hen halves are golden brown and meat near thighbone is no longer pink when slashed; baste hen halves and mushrooms several times with pan drippings.

5. 5

   Arrange hen halves and mushrooms in a serving dish; keep warm.

6. 6

   Stir 1/2 cup of the milk into pan drippings, scraping browned bits free.

7. 7

   In a pan, blend flour with remaining 1/2 cup milk until smooth; gradually stir in pan drippings; cook over medium heat, stirring constantly, until mixture boils and thickens; stir in Dijon mustard.

8. 8

   Pour sauce into a bowl and pass at the table to spoon over individual servings.

* Per serving · 4 servings · Values may vary.

No additional tips available.