Cornish hens farci bourgeoise (Game hens stuffed with sausage)

• 4 Rock Cornish game hens, about 1 1/4 pounds each
• 3 tablespoons butter
• 1/2 cup finely chopped onion
• 1/2 pound bulk sausage meat
• 1 egg, lightly beaten
• 1/2 cup finely chopped parsley
• Salt and freshly ground pepper
• 1/2 cup fine fresh bread crumbs
• 1 small onion, peeled but left whole
• 1/2 cup dry white wine

1. Preheat oven to 425 degrees.
2. Remove the necks, livers, hearts and gizzards from the hens.
3. Trim off the tough membranes from the gizzards.
4. Put the tender gizzard meat and hearts in the container of a food processor and blend well.
5. Chop the livers finely.
6. Melt one tablespoon of the butter in a saucepan and add the chopped onion.
7. Cook, stirring, until wilted and add the sausage meat and gizzard and heart mixture.
8. Cook, stirring with the side of a spoon to break up the lumps.
9. Add the chopped livers and cook until the mixture loses its red color.
10. Remove the saucepan from the heat and add the egg, parsley, salt and pepper to taste.
11. Add the bread crumbs and stir.
12. Let cool.
13. Stuff the hens with equal portions of the mixture.
14. Truss, if desired.
15. Melt the remaining butter in a baking dish and add the hens, turning them in the butter until coated all over.
16. Sprinkle the hens with salt and pepper to taste.
17. Arrange the birds on their sides.
18. Place the onion in the center and scatter the necks around.
19. Place the hens in the oven and bake 10 minutes, basting often.
20. Turn the hens on their other sides and bake 10 minutes, basting.
21. Turn them on their backs and bake 15 minutes longer, basting.
22. Add the wine to the roasting pan and stir.
23. Remove the hens and untruss.
24. Serve half a chicken per person with the pan juices spooned over.

cornish game hens, butter, onion, sausage meat, egg, parsley, salt, bread crumbs, onion, white wine

Taken from cooking.nytimes.com/recipes/5333 (may not work)