Ingredients

(Advocate-tested recipe)

6 Cornish hens, cleaned and split in half
Salt and pepper
1 stick butter
1/2 pound fresh mushrooms
1/2 cup dry white wine or chicken stock
1 tablespoon chopped parsley

Directions

Rub the hens inside and out with salt and pepper and place in refrigerator for several hours.

Melt butter in large baking dish. Turn each bird over in the butter, arranging them bone-side-down so that the halves do not touch each other. Bake in a preheated 400 F oven for 45 minutes or longer if needed to brown the hens.

Remove hens to a warm platter. Saute mushrooms in drippings until soft. Add wine, scraping up pan drippings. Pour over birds. Sprinkle with chopped parsley.

Makes 12 servings.