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1
Place mushrooms in small bowl, cover with warm water and allow to soak at least 30 minutes.
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2
After mushrooms have soaked, drain and dry, reserving 1 cup of liquid.
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3
Discard stems and slice caps.
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4
Melt 2 tablespoons butter in heavy skillet, add shallots and saute until soft but not browned.
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5
Add mushrooms and saute a few minutes longer.
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6
Add vinegar, stir briefly, then add reserved mushroom liquid.
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7
Cook over high heat until reduced by half, then set aside.
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8
Preheat oven to 450 degrees.
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9
Rub hens with three tablespoons of butter, dust inside and out with salt and pepper, place in one or two roasting pans and roast for 30 minutes.
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10
Remove hens from roasting pan and set aside to rest while finishing sauce.
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11
Pour excess fat from roasting pan.
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12
Add wine, stir to release any browned bits from pan and strain into skillet with mushrooms.
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13
Cook over high heat until reduced somewhat, season with salt and pepper and lower heat.
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14
Add remaining 4 tablespoons of butter bit by bit, swirling in with spoon or whisk.
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15
Do not allow sauce to boil.
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16
Using poultry shears, split hens in half along breast and backbone, arrange on warm serving platter garnished with watercress, pour sauce on them and serve.
