Deviled Cornish Hens With Mustard Sauce

• 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

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

cornish hens, salt, fresh rosemary, vegetable oil, mustard, cumin, lemon juice, worcestershire sauce, white wine, bread crumbs, butter

Taken from cooking.nytimes.com/recipes/3221 (may not work)