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| 2 | Slices bacon 1/3 c Walnuts; chopped |
| 1/4 Tasse | Onion; minced Salt; to taste |
| 1/3 Tasse | Mushrooms; chopped 1/4 ts Thyme |
| 1 Tasse | Dry bread crumbs 1/4 ts Sage |
| 3 Esslöffel | Butter 1/4 ts Garlic; minced |
| 2 Esslöffel | Dry white wine 1/8 ts Sage |
| 1 Esslöffel | Flour 1/4 ts Dry mustard |
| 1/4 Tasse | Dry white wine Salt; to taste |
| 1/4 Tasse | Black current jelly |
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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.
The Nude-For Men Only, c1987
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