Pecan-Stuffed Cornish Hens

• 8 tablespoons butter at room temperature
• 1/2 cup whole pecan meats
• 1 tablespoon Cognac
• 2 tablespoons Dijon-style mustard
• Salt to taste if desired
• Freshly ground black pepper to taste
• 2 Cornish hens, about 1 1/2 pounds each
• 2 tablespoons corn, peanut or vegetable oil
• 4 Idaho potatoes, about 1 1/2 pounds, peeled and dropped into cold water
• 2 tablespoons finely chopped parsley

1. Preheat the oven to 450 degrees.
2. Put 6 tablespoons of the butter in a mixing bowl.
3. Put the pecan meats into the container of an electric blender or spice mill and grind until fine.
4. Do not grind too much, or you will make a paste.
5. Add the pecans to the 6 tablespoons of butter.
6. Add the Cognac, mustard, salt and pepper, and blend well with a wooden spoon or rubber spatula.
7. Insert the fingers underneath the skin of the breast and thighs of each hen.
8. Make a fairly deep cavity to hold the stuffing.
9. Spoon an equal portion of the pecan mixture beneath the skin of each hen, distributing the mixture evenly throughout the cavity.
10. It is best if you truss the hens with string.
11. Sprinkle the hens with salt and pepper.
12. Arrange the hens breast-side-up on a baking dish.
13. Brush each with a tablespoon of oil.
14. Place the hens in the oven, and bake 5 minutes.
15. Meanwhile, drain the potatoes, and cut them into very thin slices.
16. There should be about 5 cups.
17. Put the slices in a colander and run them under very hot tap water.
18. Pat dry, and sprinkle with salt and pepper.
19. Scatter the potato slices and the necks of the hens around the birds.
20. Add the remaining 2 tablespoons of butter and continue baking 10 minutes, basting occasionally.
21. Stir the potatoes so that they bake evenly.
22. Turn the hens breast-side-down, and continue baking 20 minutes.
23. Turn the hens breast-side-up and continue baking 10 minutes.
24. Untruss the hens, and cut them in half lengthwise.
25. Serve the potatoes sprinkled with parsley.
26. Broccoli with tomatoes is a good accompaniment.

butter, whole pecan meats, cognac, mustard, salt, freshly ground black pepper, cornish hens, corn, potatoes, parsley

Taken from cooking.nytimes.com/recipes/2803 (may not work)