4 hens, partly deboned
8 oz. sliced mushrooms
1 c. brown sauce
1/4 c. Calvados
1/2 c. heavy cream
Salt and pepper to taste

Salt and pepper the partly deboned hen and lightly drench in flour. Melt some butter over high heat in large skillet and sear the skin side of the hen. Turn over and place in a preheated oven (450 degrees) for 10 minutes.

Remove the hen onto serving plates. Add the mushrooms and lightly saute them. Add the Calvados and flambe it. Then add the cream and brown sauce. Let boil and reduce to the right consistency. Adjust seasoning and ladle it over the hen.