Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   6                    Cornish game hens
   3      teaspoons     Louisiana gold pepper sauce
                        salt to taste
   2      teaspoons     dry thyme
                        cracked black pepper to taste
   2      teaspoons     dry basil
   3      tablespoons   chopped garlic
                        paprika for color
   4      teaspoons     green peppercorns
   1      ounce         dry white wine
   6      teaspoons     Worcestershire sauce
     1/4  cup           chopped parsley
     1/2  pound         melted butter

Preparation:

Preheat oven to 350F. Split Cornish hens in two and remove back bone and wing tips. Season hens well on all sides using salt, pepper, and garlic. Using a sharp paring knife, cut small pockets in breasts and thighs of each hen. Insert green peppercorns in each pocket and place on baking sheet skin side up. Coat each bird well with Worcestershire, Louisiana Gold, melted butter, thyme, basil and paprika. Add additional salt and pepper if necessary. Pour excess butter and white wine in bottom of baking pan and place in oven. Bake for thirty minutes, basting occasionally with drippings. Hens will be cooked when legs separate easily from thighs. Remove from oven, place hens on serving platter and keep warm. Add chopped parsley to pan drippings, blend well into sauce and pour over Cornish hens. SERVES: 6 Source: Chef John Folse