Serves 89.

4 Cornish game hens, about 1 1/2 lbs. each

MARINADE:

8 lg. garlic cloves, peeled
2 bay leaves
2 tbsp. chopped fresh thyme, oregano, or marjoram leaves
2 tbsp. chopped fresh mint leaves
8 cloves
1/2 c. sherry wine vinegar
1 c. dry white wine

FOR COOKING THE HENS:

3 tbsp. olive oil
2 lg. onions, thinly sliced
1 tsp. salt
1/2 tsp. freshly ground black pepper
1 c. chicken stock
1/2 c. sugar
1/2 c. full-bodied brandy
Optional, as a garnish: A few fresh mint, thyme, oregano or marjoram sprigs

Wash and pat hens dry; remove innards and cut off wing tips. With a skewer, poke holes all over each hen. Tie legs together with string.

To prepare the marinade: Mix marinade ingredients in a non-reactive bowl; add hens, tossing them to coat. Cover and refrigerate for at least eight hours. During this period, turn hens in the marinade several times.

Remove hens from the refrigerator two hours before cooking. Set aside.

To cook the hens: In a flame-proof lidded casserole, large enough to hold all the hens, heat oil and saute oils slowly for about 45 minutes, or until golden brown and almost caramelized; stir often, especially toward the end. Add hens to casserole and sprinkle with salt and pepper; pour marinade and stock over hens. Bring to a boil and immediately reduce heat to low; cover hens tightly with a double layer of aluminum foil, place lid on casserole and simmer gently for 30 minutes.

Preheat oven to 400 degrees. Remove hens from casserole, reserving stock; brush off onions that cling to them and place hens in a baking pan. Brush them with olive oil and bake uncovered in the 400 degree oven for 15 to 20 minutes, or until done.

Meanwhile, discard bay leaves and defat stock. In a small saucepan, caramelize sugar until it turns golden brown. Pour caramelized sugar into casserole; it will hiss and solidify, but don't worry - it will soon melt. Cook sauce over high heat until reduced to about two cups.

To assemble the dish: When hens are baked, cut them in half, place them on a serving platter, and keep warm. Pour off fat from baking pan, deglaze with brandy, and add this glaze to the sauce.

Pour sauce with onions over and around hens, and place one garlic clove on each plate. Garnish with optional fresh herbs.