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| 2 Tasse | Chicken stock or canned low-salt chicken broth |
| 3/4 Tasse | Dried morel mushrooms (about 1/2 ounce) |
| 6 Esslöffel | Butter; (3/4 stick) |
| 4 | 1-1/2-Pound Cornish game hens |
| 1/2 Tasse | shallots minced |
| 2 Esslöffel | tomato paste |
| 2 Tasse | Beef stock or canned broth |
| 3/4 Tasse | madeira |
| 4 | Fresh thyme sprigs |
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Bring 1 cup chicken stock to simmer in small saucepan. Remove from heat. Add mushrooms; soak 30 minutes. Drain mushrooms, reserving mushrooms and liquid separately.
Position rack in bottom third of oven; preheat to 400 deg. F. Rub 1 tablespoon butter over outside of each game hen. Place in roasting pan. Sprinkle with salt and pepper. Roast until juices run clear when thickest part of thigh is pierced, about 55 minutes.
Meanwhile, melt 2 tablespoons butter in heavy large skillet over medium heat. Add shallots and saute until tender, about 4 minutes. Add tomato paste; stir 2 minutes. Pour in reserved mushroom liquid, leaving any sediment at bottom of bowl. Add beef stock, Madeira, thyme sprigs and 1 cup chicken stock. Simmer until reduced to thin sauce consistency, about 25 minutes. Stir in reserved mushrooms. Season with salt and pepper.
Serve hens with mushroom sauce.
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