Deviled Cornish Hens With Mustard Sauce

Name: Deviled Cornish Hens With Mustard Sauce
Total time: 40 min
Yield: 4 servings
Ingredients: 4 Rock Cornish hens, about 1 pound each, split in half and backbone removed; Salt and freshly ground pepper; 2 tablespoons finely chopped fresh rosemary or 1 tablespoon dried; 4 tablespoons vegetable oil; 4 tablespoons coarse Dijon-style mustard; 1/4 teaspoon cumin; 1 tablespoon fresh lemon juice; 2 teaspoons Worcestershire sauce; 1 tablespoon dry white wine; 1/2 cup fine fresh bread crumbs; 2 tablespoons melted butter

By Pierre Franey

Total Time: 40 minutes
Rating: 4(35)
Comments: Read comments

Featured in: 60-MINUTE GOURMET

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Ingredients

Yield:4 servings

4Rock Cornish hens, about 1 pound each, split in half and backbone removed
Salt and freshly ground pepper
2tablespoons finely chopped fresh rosemary or 1 tablespoon dried
4tablespoons vegetable oil
4tablespoons coarse Dijon-style mustard
¼teaspoon cumin
1tablespoon fresh lemon juice
2teaspoons Worcestershire sauce
1tablespoon dry white wine
½cup fine fresh bread crumbs
2tablespoons melted butter

Ingredient Substitution Guide

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Preparation

Step 1
Preheat broiler to high.
Step 2
Place hens on a flat surface and pound them with a meat pounder or mallet. Sprinkle the hens on all sides with salt, pepper, rosemary and oil.
Step 3
Combine mustard, cumin, lemon juice, Worcestershire sauce and white wine in a small bowl and set aside.
Step 4
Arrange hen halves neatly in one layer, skin side down, on a baking dish and place them under the broiler about 3 inches from source of heat. Broil about 8 to 9 minutes; turn halves and broil about 3 minutes more.
Step 5
Turn off broiler and set oven heat to 450 degrees.
Step 6
Brush mustard mixture on both sides of the hens. Brush with pan drippings and sprinkle both sides with bread crumbs. Put hens in oven skin side up and bake 15 minutes. Transfer to a serving plate and pour butter over the hens.