Deviled Breaded Cornish Hens

• 4 Rock Cornish game hens, about 1 1/4 pounds each, split in half for broiling
• Salt and freshly ground pepper
• 1/4 cup peanut, vegetable or corn oil
• 2 tablespoons imported mustard
• 1 tablespoon dry white wine
• 1/2 cup fine fresh bread crumbs
• Sauce diable (see recipe)

1. Preheat the broiler to high.
2. If the oven has a separate temperature control, set the oven heat to 450 degrees.
3. Place the split hens on a flat surface and pound lightly with a flat mallet.
4. Sprinkle the hens on all sides with salt and pepper to taste and the oil.
5. Combine the mustard and wine in a small bowl and set aside.
6. Arrange the halves neatly in one layer, skin side down, on a baking sheet and place under the broiler about three inches from the source of heat.
7. Broil about eight or nine minutes and turn the halves.
8. Return to the broiler and broil about three minutes.
9. Remove the halves and brush the skin side with the mustard and wine mixture.
10. Turn the halves and brush the second side with the mustard mixture.
11. Brush with the pan drippings and sprinkle with bread crumbs.
12. If the oven and broiler have dual heat controls, turn off the broiler and set the oven heat to 450 degrees.
13. Put the hens in the oven and bake 15 minutes.
14. Serve with sauce diable.

cornish game hens, salt, peanut, imported mustard, white wine, bread crumbs

Taken from cooking.nytimes.com/recipes/5334 (may not work)