Cornish Games Hens With Mustard Cream & Mushrooms

Recipe by Hey Jude
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 30mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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