2 to 3 Cornish hens (halved)
1 tsp. garlic powder
2 tbsp. butter
1 tbsp. flour
1 1/2 tsp. sage
1 tsp. salt
2 tbsp. olive oil
1 tsp. rosemary
1/8 tsp. pepper
1 c. dry white wine

Mix dry seasonings and rub hens inside and out. In large pan, melt butter and oil and brown hens on all sides. Add wine, cover and simmer until tender (45 minutes). Remove hens to platter, cover and keep warm. Mix flour with 1/2 cup warm water and add to pan juices for Cornish sauce. Serve with pasta mixed with sour cream and Parmesan cheese.