2 Rock Cornish Game Hens (3 lbs) 1 tsp. Dijon-style mustard
halved, backbone removed
2 tsp. fresh lemon juice 1/8 tsp. salt
1/4 c. unsalted butter pepper
In a small bowl blend together the butter, mustard, lemon juice, salt
and pepper to taste. Loosen skin carefully from the breast meat on each
half, rub 2/3 of the butter mixture under the skin. Rub remaining butter
mixture over the skin. Roast hens skin side up on a foil-lined rack of a
broiling pan in a preheated oven at 425F, for 30 minutes (or until juices
run clear when a thigh is pricked with a skewer). Transfer hen halves to
a heated platter.
