Cornish Game Hens With Madeira And Cream Sauce - cooking recipe

Ingredients

6 tablespoons chicken stock
3 Cornish hens
salt
fresh ground pepper
3 1/2 tablespoons butter, softened
3 tablespoons olive oil (or peanut oil)
2/3 cup madeira wine
1/2 cup heavy cream
1 teaspoon cornstarch (optional)

Preparation

Remove broiler pan and put chicken stock in it.
Preheat the broiler.
Cut hens into halves and season with salt and pepper. Brush with butter and sprinkle with oil and place in broiler about 6 inches from heat for 35-30 minutes; turning and basting every 10 minutes.
The hens will be done when juices run clear or yellow.
Remove to a warm serving dish, cover with foil and keep in the turned off oven while finishing the sauce.
Deglaze the broiler pan with the madeira wine, scraping bottom of pan with a fork to gather all sediment.
Set pan over heat and warm and stir in cream by spoonfuls. Simmer 3 minutes and taste. Add salt and pepper.
Use cornstarch, if you with to thicken, by diluting with 1-2 tablespoons cold water.
Take hens out of oven and serve with the sauce drizzled over it.