Preparation:
coat game hens with melted butter and dijon mustard season with salt, white pepper, and cayenne place onto a rack in a broiler pan arrange carrots and celery in broiler pan moisten mirepoix with chicken stock and wine drizzle olive oil over game hens broil under a high flame, turning and basting often, until flesh is no longer pink in the center remove to a heated serving platter or plates, keep warm place the broiler pan over a medium flame deglaze the pan with madeira wine heat and stir to dissolve the fond combine cream and egg yolks-mix well whisk into the pan heat and stir, over a low flame, until slightly thickened strain well through a fine chinois pour around game hens serve hot |
