Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

---------------------STEP ONE (STUFFING--------------------------
2 Slices bacon 1/3 c Walnuts; chopped
1/4 c Onion; minced Salt; to taste
1/3 c Mushrooms; chopped 1/4 ts Thyme
1 c Dry bread crumbs 1/4 ts Sage

------------------STEP TWO (BASTING SAUCE-----------------------
3 tb Butter 1/4 ts Garlic; minced
2 tb Dry white wine 1/8 ts Sage

---------------------STEP THREE (SAUCE--------------------------
1 tb Flour 1/4 ts Dry mustard
1/4 c Dry white wine Salt; to taste
1/4 c Black current jelly

Step one: Fry bacon until done. Remove from pan, reserve drippings,
and drain on paper towels. Over medium flame saute` onion and
mushrooms in bacon drippings until tender. Remove and combine with
remaining ingredients, tossing lightly. Stuff hens and close
openings with wooden toothpicks. Step two: Preheat oven to 400^.
Melt butter in small pan, add remaining ingredients, mix well. Place
hens, breast-side down, in roasting pan. Brush with basting sauce.
Roast 1 hour; baste occasionally. Remove hens to warm serving
platter, cover loosely, keep warm.
Step three: Pour off all but 2/3 cup drippings from roasting pan.
Place pan on stove top, over medium flame; whisk in flour until
smooth. Cook 2 minutes.
Add remaining ingredients and bring to a boil; reduce flame and
simmer until thickened. Pour sauce into serving boat and pass.
Source: Cooking In The Nude--For Men Only, c1987

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