Little Devils

 4  Servings




1/2	cup olive oil

2	tablespoons lemon juice

1/2	teaspoon fresh chopped thyme

1	clove smashed garlic

1	teaspoon minced garlic

4	1 pound or poussins * cornish hens

3 1/2	tablespoons Dijon mustard

1 1/2	teaspoons Worcestershire sauce

1 1/8	teaspoons dry mustard

1	teaspoon +1/2 tsp. water dry mustard

1/4	teaspoon hot pepper sauce

1 1/3	cups bread crumbs

2	tablespoons chopped * shallots

3	tablespoons chopped parsley

1/8	teaspoon cayenne pepper


     1. In a 9-by-13 inch glass baking dish, whisk together the olive oil, lemon juice, chopped thyme and smashed garlic. Set aside.      2. Using kitchen shears, cut each bird along both sides of the backbone from tail to neck; discard the bacbones. Lay the birds out on a work surface, breasts up. With the heel of your hand, press down on the breast bones to crack them and flatten the birds. Tuck the wing tips behind the shoulders Place the birds in the marinade, turning to coat. Cover and let stand at room temperature for 1 hour, turning once.      3. Preheat the broiler. In a small bowl, stir together the Dijon mustard, Worcestershire sauce, dry mustard paste and hot pepper sauce. In a medium bowl, combine the bread crumbs, shallots, minced garlic and parsley. Add 1 teaspoon coarse salt and the 1/8 teaspoon each of dry mustard and cayenne.      4. Remove the birds from the marinade and season lightly with coarse salt and black pepper; reserve the marinade. Place the birds breast up on a rimmed baking sheet. Broil for 10 minutes, or until the skin is nicely browned. Turn, brush with a little of the marinade and broil for 10 minutes longer. Remove the birds from the broiler and lower the oven temperature to 425 degrees.      5. Turn the birds over and spread the mustard mixture evenly over the skin with a rubber spatula. Sprinkle the seasoned crumbs on the birds, patting lightly to help them adhere. Bake the birds in the middle of the oven for about 18 minutes, or until the crumbs are crisp and the juices run clear when a thigh is pierced with a knife. Serve hot with lemon wedges.

