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Cook1 hr 10 mins
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.
- Remove giblets from hens and discard or reserve for another use.
- Cut 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.
- In a small bowl, combine butter and dry mustard, stirring until well blended.
- Bake 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.
- Arrange hen halves and mushrooms in a serving dish; keep warm.
- Stir 1/2 cup of the milk into pan drippings, scraping browned bits free.
- In 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.
- Pour sauce into a bowl and pass at the table to spoon over individual servings.