Roast Game Hens with Mustard – Le Coquelet ‘A La Moutarde, Friday Dinner Idea!

Preheat oven to hot 400 F.

Combine to a smooth paste: butter, Dijon mustard, salt, and pepper. Spread this paste over breast, legs, and wings of Cornish hens. Put the birds in a buttered roasting pan and roast in the hot oven for about hour, basting occasionally with juices in the pan.

When the birds are cooked, remove from oven, and cut each in half or quarters with poultry shears. Arrange pieces in a shallow pan and keep hot.

To make a sauce: Make the béchamel sauce - basic thick white sauce. Into container of an electric blender put softened butter, salt flour, white pepper, and milk. Cover the container and blend for about 30 seconds. Pour sauce into a double boiler and cook over simmering water for 10 minutes, stirring occasionally.

Mince the yellow lemon rind. Cover with water, bring to a boil and simmer for 10 minutes. Drain and reserve the rind.

To liquid in a roasting pan add mustard and cook stirring in all the juices in the pan. Add béchamel sauce. Stir in cream and bring to the boil. Correct seasonings with salt, if necessary. Add the blanched lemon peel, a little freshly ground pepper, and butter.