Recipe - Roasted Game Hens With New Potatoes

8 To 12 small (about 2inch
diameter) thin skinned
potatoes, scrubbed
2 Cornish game hens (1 One fourth to
1 One half lb. each)
2 tablespoon Dijon mustard
2 tablespoon Honey
One fourth cup Dry white wine or apple
juice
1 tablespoon Minced fresh or 1 teaspoon
dry thyme leaves
Salt and pepper

Place potatoes in an 8 to 9inchsquare pan and set on a rack in
upper half of a 425F oven. Bake for 20 minutes.

Meanwhile, with kitchen scissors or a knife, split hens in half,
cutting along backbone and breastbone. Rinse and pat dry. Reserve
neck and giblets for another use. [Hardly! They'd go right into the
pan too... S.C.] Mix mustard, honey, wine and thyme. Rub all over
hens.

Place hens, skin up, on a rack in a foillined 12 by 15inch broiler
pan.

Set hens in bottom third of the oven. Bake until potatoes are tender
when pierced and meat is no longer pink at thigh bone (cut to test),
25 to 30 minutes. Add salt and pepper to taste.

Serves 4.

This is from the March '91 Sunset Magazine. The article recommends
accompanying this with hot or cold artichokes, apple pie and Sauvignon
Blanc.

Posted by Stephen Ceideburg; February 26 1991.

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/cberg2.zip