Recipe - Deviled Cornish Hens

8 Cornish hens; 1012 ounces
each
Salt and white pepper
One half cup Dijon mustard
2/3 cup White bread crumbs
3 tablespoon Minced shallots; more or
less
One half cup Butter; optional

Heat oven to 400 degrees.

Rub each bird with salt, pepper and 1 tablespoon of the mustard. Sprinkle
with bread crumbs. Place in a square of foil. Tuck about 1 teaspoon of the
shallots into each bird cavity with 1 tablespoon butter, if desired.

Bring the foil up over the sides of each bird. Seal with a double fold.
Repeat with ends. Leave a little space between the bird and its foil
enclosure so that the crumb coating is not scraped off.

Bake about 50 minutes, or until birds are done. (NOTE: The birdes may not
brown under wraps in this time. If you want them to brown without
overcooking the breasts, open the foil after about 35 minutes and continue
roasting another 15 minutes.)

One Cornish hen makes one generous serving. These are fine for a pregame
tailgate picnic and other informal occasions. But chill them first unless
they will be eaten within the hour.

FROM A NEWSPAPER ARTICLE

From a collection of my mother's (Judy Hosey) recipe box which contained
lots of her favorite recipes, clippings, etc. Downloaded from Glen's MM
Recipe Archive, http://www.erols.com/hosey.