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• 4 Cornish hens
• 1/2 cup butter, melted
• 2 tablespoons fresh lemon juice
• 1 teaspoon dried thyme or dried rosemary
• 2 cloves garlic, crushed
• white wine or dry sherry (not cooking sherry)

Preheat oven to 350°F.

Rub hens with 2 tablespoons of the butter. Combine the remaining butter and other ingredients and use to baste hens liberally. Use all the butter mixture.

Bake at 350°F degrees for 1 hour, basting with the butter mixture every 15 minutes.

Remove hens from pan and deglaze the pan juices with a few tablespoons of white wine or dry sherry. Serve sauce over rice or potatoes. Makes 4 servings.