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1
Preheat the oven to 450 degrees.
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2
Put 6 tablespoons of the butter in a mixing bowl.
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3
Put the pecan meats into the container of an electric blender or spice mill and grind until fine.
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4
Do not grind too much, or you will make a paste.
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5
Add the pecans to the 6 tablespoons of butter.
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6
Add the Cognac, mustard, salt and pepper, and blend well with a wooden spoon or rubber spatula.
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7
Insert the fingers underneath the skin of the breast and thighs of each hen.
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8
Make a fairly deep cavity to hold the stuffing.
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9
Spoon an equal portion of the pecan mixture beneath the skin of each hen, distributing the mixture evenly throughout the cavity.
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10
It is best if you truss the hens with string.
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11
Sprinkle the hens with salt and pepper.
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12
Arrange the hens breast-side-up on a baking dish.
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13
Brush each with a tablespoon of oil.
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14
Place the hens in the oven, and bake 5 minutes.
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15
Meanwhile, drain the potatoes, and cut them into very thin slices.
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16
There should be about 5 cups.
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17
Put the slices in a colander and run them under very hot tap water.
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18
Pat dry, and sprinkle with salt and pepper.
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19
Scatter the potato slices and the necks of the hens around the birds.
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20
Add the remaining 2 tablespoons of butter and continue baking 10 minutes, basting occasionally.
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21
Stir the potatoes so that they bake evenly.
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22
Turn the hens breast-side-down, and continue baking 20 minutes.
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23
Turn the hens breast-side-up and continue baking 10 minutes.
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24
Untruss the hens, and cut them in half lengthwise.
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25
Serve the potatoes sprinkled with parsley.
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26
Broccoli with tomatoes is a good accompaniment.
