Recipe by Hey Jude
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.
Top Review by ReeLani
Made 7/16 for the future ILs' anniversary dinner. The hens smelled great cooking, were very tender and tasty. I didn't get much out of the thickened sauce at the end (just tasted floury) but that may have been due to having very little in the way of pan drippings to work with. But I got lots of compliments on the meal!
- 3 rock cornish game hens, thawed if frozen
- salt and pepper
- 1⁄2 cup butter, melted
- 1 teaspoon dry mustard
- 3⁄4 lb fresh large mushroom
- 1 cup milk
- 1⁄4 cup flour
- 1 1⁄2 teaspoons Dijon mustard
Directions See How It's Made
- 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.