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1
Cut a piece of salt pork into eight thin slices.
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2
To tie up hens, place breast up and put thin string over legs, then bring string behind them.
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3
Cross string in front by breastbone, then carry around joint of leg near body.
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4
Flip hen over.
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5
Pull string up from legs and through flaps of wing joints, bringing ends together in center.
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6
Tuck loose skin under string.
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7
Knot firmly.
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8
Bend back wing tips to lie flat against hen's body.
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9
Tuck salt pork slices between legs and breast.
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10
Cover tops of hens with two more slices pork.
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11
Tie fat twice with string to keep it in place.
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12
Melt 6 tablespoons butter in a cocotte or casserole, arrange guinea hens in butter and season them with salt and pepper.
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13
Roast in a 375F oven for 40 minutes, basting twice with butter in pan.
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14
Meanwhile saute the mushrooms (sliced if they are large, whole if they are small) in remaining butter.
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15
When guinea hens are tender and brown, remove to a hot serving platter, remove barding pork and cut them in half for serving.
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16
Skim off excess fat from liquid in casserole, pour the juices into a skillet, add the champagne and reduce rapidly over high heat until liquid is half the original amount.
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17
Mix egg yolks and cream.
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18
Lower heat and carefully stir the egg-cream mixture into the hot liquid (it is a wise precaution to mix one teaspoon potato starch with the egg-cream mixture to prevent the sauce from separating).
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19
Cook, stirring, over very low heat, being careful not to let the sauce boil.
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20
When smooth and slightly thickened, taste for seasoning and add the mushrooms with their juices.
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21
Pour the sauce over the guinea hens.
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22
Garnish with the croutons and serve with fondant potatoes and sauteed green beans.
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23
With this, drink a fine dry champagne.
