Preheat oven to 425F. Rinse off hens & pat dry. Cream butter & beat in remaining ingredients. To prepare birds for stuffing, gently loosen skin from meat w/ fingers. Spread spiced butter under skin, quite liberally around breast area, reserving 1/4 for outside of bird. Truss hens, sprinkle w/ salt & smear w/ remaining butter. Roast birds in oven 25 min. Or until juices from thigh run clear, basting often w/ fat which accumulates in roasting pan. Serve w/ rice pilaf or buttered noodles.

Harvest Restaurant

Brattle St.; Cambridge: Wine:

Spring Mountain, Chardonnay 1977

From the <Micro Cookbook Collection of American recipes>, downloaded from Glen's Mm Recipe Archive, http://www. Erols. Com/hosey.