1 hr 30 mins
1 hr 10 mins
Hey Jude's Note:
This is an impressive dish to serve for a small dinner party or as a treat for the family. Sounds fancy but it's simple to make.
My Private Note
Units: US | Metric
- 1Remove giblets from hens and discard or reserve for another use.
- 2Cut 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.
- 3In a small bowl, combine butter and dry mustard, stirring until well blended.
- 4Bake birds in a 400°oven 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.
- 5Arrange hen halves and mushrooms in a serving dish; keep warm.
- 6Stir 1/2 cup of the milk into pan drippings, scraping browned bits free.
- 7In 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.
- 8Pour sauce into a bowl and pass at the table to spoon over individual servings.
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Nutritional Facts for Cornish Games Hens With Mustard Cream & Mushrooms
Serving Size: 1 (251 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 530.6
- Calories from Fat 366
- Total Fat 40.6 g
- Saturated Fat 17.1 g
- Cholesterol 214.7 mg
- Sodium 228.1 mg
- Total Carbohydrate 8.0 g
- Dietary Fiber 0.8 g
- Sugars 1.0 g
- Protein 32.5 g